sheet pan chicken fajitas
Can you think of anything easier than a Sheet Pan Dinner? A small amount of effort for such a big gain! I can’t begin to tell you that this Sheet Pan Chicken Fajitas is a number one favorite in the house. I can make it in minutes and the cleanup is even easier.
I go to school on Tuesday nights, and Lucy has basketball and David has Baseball and…sound like your life? It has become my mission, my passion, to give my family real food with their health in mind. This doesn’t mean I want to be slaving all day and exhausted. When I choose simplified dinners like this, I am happy, they are happy and the people cleaning up are even happier.
I always make enough for leftovers and this heats up beautifully. This recipe can be adjusted to any taste, any spice level and can be served with any toppings that you like.
2 pounds boneless, skinless chicken thighs
1/4 cup extra-virgin olive oil
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
Juice of 2 limes
1 Tbs. honey
2 large red bell pepper, sliced
2 cups onion (about 1 large)
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. This recipe works best if using a tray with a wire rack like this one
Cut chicken thighs crosswise into strips, I like to cut off excess fat before marinating. Add lime juice, honey and olive oil to a medium sized bowl and coat chicken. Add chili powder, cumin, garlic powder and salt in a large bowl . Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
Roast on the middle rack for 25-30 minutes. For the last few minutes, turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots. Remove from oven. Chicken is fully cooked at 165°F
Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.