chicken fajitas

By foodiva

Ingredients

• 1/4 cup Vegetable Oil
• 1 tablespoon Chili Powder
• 1 1/2 teaspoons ground Cumin
• 1 teaspoon Kosher Salt
• 1/2 teaspoon ground Black Pepper
• 1/2 teaspoon Oregano
• 2 large Garlic Cloves, peeled and diced (or equivalent garlic paste from a tube)
• 1 medium Red Bell Pepper, cored and cut vertically into 1/2-inch width slices
• 1 medium Orange Bell Pepper, cored and cut vertically into 1/2-inch width slices
• 1 medium Yellow Bell Pepper, cored and cut vertically into 1/2-inch width slices
• 1 medium Red Onion, peeled and sliced vertically into 1/2-inch thick wedges
• 1 pound boneless, skinless Chicken Breasts; sliced across the breast in 1/2-inch width slices (if the thickness of the slice is an inch or more, slice in half)
• 1 package gluten-free Corn Tortillas
• Suggested toppings: Mexican crema, chopped fresh cilantro leaves, grated Mexican blend cheese, avocado slices or guacamole, salsa

Preparation

Step 1

This Sheet Pan Chicken Fajitas recipe is a dinnertime favorite. After 20 minutes cooking time, the fajitas are served sizzling hot from your oven to your dinner table. No one will know how easy and fast they were to make!

Yield:

Serves 4-6

These sheet pan chicken fajitas could not be easier or more tasty! They come out of the oven steaming hot just like fajitas served on fancy cast iron fajita pans. The ingredients can be marinated just during the time the oven is heating or prepared up to a day before hand and refrigerated until cooking.

The marinating method is my favorite to avoid extra clean up and to ensure all ingredients are coated with the marinade. Alternatively the ingredients may be added to a large mixing bowl and coated by tossing by hand or with mixing spoons and covered with plastic wrap.

1 medium Red Bell Pepper, cored and cut vertically into ½-inch width slices

1 medium Orange Bell Pepper, cored and cut vertically into ½-inch width slices

1 medium Yellow Bell Pepper, cored and cut vertically into ½-inch width slices

Suggested toppings: Mexican crema, chopped fresh cilantro leaves, grated Mexican blend cheese, avocado slices or guacamole, salsa

In a gallon plastic zipper bag combine the oil, chili powder, cumin, salt, pepper, oregano and garlic cloves. Seal the bag and shake vigorously to combine the marinade. Add the peppers; seal and shake/massage to cover with the marinade. Repeat each for the onions and again for the chicken (note: doing it separately ensures all ingredients will be coated); squeeze the air out of the bag and seal. Refrigerate if not cooking immediately.

Note: Can be prepared up to 24 hours before cooking, kept chilled, OR as the oven is heating.

Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil (dull side up). Spread the marinated peppers, onions and chicken on the prepared pan in a single layer.

Cook the fajita ingredients for 20 minutes, flipping the ingredients halfway through. Wrap the tortillas in foil and place the packet in the oven when flipping the fajita ingredients at 10 minutes (turn the tortilla packet over once during cooking).

At 20 minutes the chicken should be done and still moist and the vegetables should have softened (but will still have great texture). Serve on warm tortillas with preferred toppings.

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