Sheet Pan FAJITAS
I love a yummy meal and love it even more when it easily is assembled in a bag then cooked all together on a sheet pan! #winning These sheet pan fajitas are always a crowd pleaser and my kiddos love that I let them top their own fajitas with all their favorites — cheese, sour cream, red cabbage, etc
A few things you need to know…
MEAT: you can chose whatever protein you want for this dish, I usually go with chicken breasts. The key is whatever you chose you want to slice it super thin.
TOPPINGS: you get to have fun with this dish as far as what you are going to top your fajitas with — think red cabbage, radishes, shredded cheese, sour cream, jalapeños, fresh cilantro, salsa and more
HOW TO EAT: the other great thing about this dish is you can switch it up depending on what you are craving and/or dietary restrictions. Make this a healthy protein dense bowl by putting the fajitas over spinach OR throw it over rice OR place in taco shells!
Okay now that we got all that out there, let’s make it!
Ingredients:
- 1lb chicken breasts, sliced thin
- 2 bell peppers, sliced thin
- 2 large onions, sliced thin
- Fajita Seasoning: 1 tsp garlic, 1 tsp black pepper, 2 tsp paprika, 2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp oregano, 1/2 tsp onion powder, juice of 1 lime (or lemon), 1/2 cup EVOO
- Toppings: red cabbage, radishes, shredded cheese, sour cream, jalapeños, fresh cilantro, salsa and more
Directions:
- Slice up your chicken breasts and veggies.
- Place the chicken, peppers and onions in a large gallon sized ziplock (or bowl). Add the fajita seasoning and shake/mix well.
- Spray a baking sheet with cooking spray, bake for 20-25 minutes in a 350 degree oven until chicken is cooked to an internal temperature of 165 degrees.
- Remove from oven and serve in taco shells, over spinach or with rice and add your preferred toppings.
- Bon Appetite