Ah, sheet pan chicken—Grandma’s secret weapon for when she just couldn’t be bothered. She’d say, “If you can’t toss dinner on a pan and call it a day, what’s the point?” So, in her honor, let’s channel that no-nonsense attitude and get this cluckin’ dinner done.
Ingredients
1 lb chicken breast, thinly sliced
3 bell peppers (assorted colors), sliced
1 large red onion, sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
8-10 small tortillas
Optional toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges, cilantro
Cooking Directions
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, place the sliced chicken, bell peppers, and red onion.
- Drizzle the olive oil over the chicken and vegetables.
- In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Sprinkle the spice mixture over the chicken and vegetables, then toss everything together until evenly coated.
- Spread the mixture out in a single layer on the sheet pan.
- Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Warm the tortillas in the oven for a few minutes or in a dry skillet on the stovetop.
- Serve the chicken and veggies with tortillas and your favorite toppings.
Enjoy your delicious Sheet Pan Chicken Fajitas! 🌮😊
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