I could't wait to share this recipe I saw on the TODAY Show because it looked so delicious and super easy for a group! As it turns out, it IS delicious and easy. I just left out the cayenne pepper which was in their original recipe because it was spicy enough with the other ingredients.
Sheet Pan Fajitas
2 lbs. Boneless, skinless chicken tenderloins, diced to 1 1/2 pieces (optional)
2 Bell peppers, sliced about 1/4 inch thick
1 Small yellow onion, peeled and sliced about 1/4 inch thick
4 1/2 t. Chili powder
1 1/2 t. Ground cumin
1 1/2 t. Smoked paprika (or substitute regular paprika)
1 t. Dried oregano
3/4 t. Garlic powder
1/2 t. Onion powder
1 T. Salt
2 T. Extra-virgin olive oil
2 T. Fresh lime juice
3 T. Scallions, finely chopped
Flour or gluten free tortillas, for serving
Sour cream, for serving
Guacamole, for serving
Salsa, for serving
Cilantro-lime rice, for serving (or add cilantro-lime seasoning to rice)
Preheat oven to 375 degrees F. In a large bowl, add chicken, bell pepper and onion. In another smaller bowl, add all of the spices and whisk to combine. Pour olive oil and 4 T. of the mixture onto chicken and vegetables and toss until well coated. Let sit at room temperature for 20 minutes.
Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through, about 10-12 minutes. Stir halfway through the cooking.
Warm the tortillas in a dry skillet over medium high heat for a couple minutes, turning once.
Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.
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Hi! I'm Merrie. I'm a lover of lake life and all the seasons we go through in this life! I hope you enjoy my blogs on DIY, Recipes, and Decor.
