Empty My Fridge
Family Meals: 30-Minute Sheet Pan Chicken Fajitas
Ingredients
- Chili powder1 tbsp
- Smoked paprika1 tsp
- Cumin1 ½ tsp
- Onion powder½ tsp
- Garlic powder½ tsp
- Oregano · dried½ tsp
- Salt1 tsp
- Chicken breast1 ½ lb
- Bell pepper2
- Red onion · sliced, finely chopped1
- Olive oil4 tbsp
- Garlic · minced2
- Lime2 tbsp
- Adobo sauce2 tbsp
- Tomato · diced1 lb
- Jalapeño chili · seeded minced
- Cilantro · chopped½ cups
- Monterrey jack · shredded1 cup
- Tortilla
- Sour cream
- Guacamole
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, combine the chili powder, smoked paprika, cumin, onion powder, garlic powder, oregano and salt. Set aside.
- In a large bowl, toss the chicken, bell peppers and onion with the olive oil, minced garlic, lime juice and adobo sauce. Optionally add a whole chipotle in adobo for extra heat.
- Sprinkle the spice mix over everything and toss again to coat evenly.
- Spread the mixture in an even layer on a sheet pan.
- Roast for 15-20 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (74°C). For extra char, broil for 3-5 minutes.
- Meanwhile, make the pico de gallo: combine the diced tomatoes, onion, jalapeño (if using), cilantro, lime juice, salt and garlic in a bowl, stir well and adjust the seasoning to taste.
- Serve the chicken and vegetables in warm tortillas, topped with cheese, sour cream, guacamole and pico de gallo, with a squeeze of lime.
Summarized from Tasty's video. Watch it for the details.
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GarlicOnionTomatoBell pepperRed onionChicken breastLimeSour cream
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