Easy Sheet Pan Chicken Fajitas

Easy Sheet Pan Chicken Fajitas


Sizzling chicken and vegetable fajitas roast right at estate in your oven! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Easy Sheet Pan Chicken Fajitas

  1. 3 tablespoons extra-virgin olive oil
  2. 1 teaspoon chili powder
  3. 1 teaspoon cumin
  4. 1 teaspoon coriander
  5. 3/4 teaspoon garlic powder
  6. 1/2 teaspoon dried oregano
  7. 1 green panic pepper large
  8. 1 red unease pepper large
  9. 1 yellowish-brown anxiety pepper large, or yellow
  10. 1/2 red onion medium
  11. black pepper to taste, for vegetables
  12. 1/2 teaspoon salt for vegetables
  13. 1 1/2 pounds chicken thighs
  14. 1 teaspoon salt for chicken
  15. black pepper to taste, for chicken
  16. 1/2 lime
  17. 2 tablespoons cilantro leaves chopped lively
  18. corn tortillas
  19. salsa
  20. sharp cream
  21. shredded cheese
  22. avocado

The instruction how to make Easy Sheet Pan Chicken Fajitas

  1. Preheat the oven to 400u00b0F.
  2. Line an extra-large baking sheet with parchment paper.
  3. In a medium bowl, whisk together the olive oil, chili powder, cumin, coriander, garlic powder and dried oregano.
  4. Remove the seeds from the bell peppers and slice into strips 1/2 inch thick. Slice the onion into 1/4 inch-thick crescents. Transfer the peppers and onion to a large mixing bowl.
  5. Drizzle 2 tablespoons of the spiced oil over the vegetables. Sprinkle with the salt and black pepper and toss to coat.
  6. Arrange the peppers and onions in a single layer on the prepared baking sheet. Roast the vegetables on middle rack of oven for 10 minutes. While the vegetables roast, prepare the chicken.
  7. Cut the chicken into strips roughly 3/4 inch wide. Transfer to the large mixing bowl used for the vegetables.
  8. Season the chicken with the salt and black pepper. Drizzle the remaining spiced oil over the chicken and toss until it is evenly coated.
  9. Carefully remove the baking sheet from the oven. Arrange the sliced chicken on the baking sheet. The chicken may cover some of the vegetables.
  10. Return the baking sheet to the oven and continue baking until the chicken is cooked through and the vegetables are tender and slightly charred, 17-20 minutes.
  11. Check to see that fajitas are done. Remove from oven or add time as needed.
  12. Squeeze the juice from half a lime over the chicken. Sprinkle with chopped cilantro. Serve fajitas with corn tortillas, salsa, sour cream, avocado, and shredded cheese, if desired.

Nutritions of Easy Sheet Pan Chicken Fajitas

@type: NutritionInformation
@type: 620 calories
@type: 23 grams
@type: 155 milligrams
@type: 43 grams
@type: 7 grams
@type: 35 grams
@type: 11 grams
@type: 1140 milligrams
@type: 5 grams

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