Chicken And Veggie Sheet Pan Fajitas Recipes

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CHICKEN AND VEGGIE SHEET PAN FAJITAS



Chicken and Veggie Sheet Pan Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 5 servings

Number Of Ingredients 18

1 mounded tablespoon chili powder
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 green bell pepper, sliced thinly into strips
1 red bell pepper, sliced thinly into strips
1 medium onion, sliced thinly
8 ounces white mushrooms, sliced
3 tablespoons olive oil
2 pounds boneless, skinless chicken thighs, cubed into bite-size pieces
1 lime, juiced
10 fajita-size flour tortillas, warmed
1 cup guacamole
1 cup salsa
1 cup sour cream
1 cup queso fresco
1/4 cup fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • Preheat the oven to 475 degrees F. Line a sheet pan with foil.
  • In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
  • Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
  • Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.

SHEET PAN CHICKEN FAJITAS



Sheet Pan Chicken Fajitas image

Whether you're having a crazy week and need a simple and easy supper idea, or you just don't feel like making a huge mess in the kitchen, this recipe

Categories     main dish     side dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

FOR THE FAJITA SEASONING:
2 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. Paprika
1/2 tsp. Black Pepper
3/4 tsp. Salt
FOR THE CHICKEN AND VEGETABLES:
2 Large Boneless, Skinless Chicken Breasts
1 Medium Red Onion, Thinly Sliced
1 Red Bell Pepper, Sliced
1 Green Bell Pepper, Sliced
Tortillas, Sour Cream, Avocado, Cilantro, And Lime, For Serving (optional)

Steps:

  • For the fajita seasoning:In a small bowl, whisk together all of the fajita seasoning ingredients.For the chicken and vegetables:Preheat oven to 425°F. Season both sides of chicken breasts with fajita seasoning. Set aside.Arrange onion and peppers evenly on a rimmed sheet pan. Place seasoned chicken on top. Bake until chicken is cooked through and registers 165°F in the largest part, about 22-30 minutes. Remove chicken to a plate and rest for 10 minutes. If veggies aren't cooked enough for your liking, you can bake them more while the chicken rests.Slice chicken and serve with veggies. You can also serve with tortillas, sour cream, avocado, cilantro, and a squeeze of lime.

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