Sheet Pan Fajitas š¤©
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ā¢Ingredientsā¢
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp ground paprika
Salt and freshly ground black pepper
1 tsp garlic powder
2 tbsp chile margarita mexican citrus blend #Spiceology (optional)
Fajita filling
1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium red onion, halved and sliced from top to root
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro
taco size flour tortillas
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ā¢To Makeā¢
1) Preheat oven to 400Ā°F. Spray a 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
For the seasoning:
2) In a small bowl, whisk together chili powders, cumin, paprika, Mexican citrus blend, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.
For the fajitas filling:
3) Spread bell peppers and red onion onto baking sheet.
4) Top with chicken strips then sprinkle seasoning evenly over chicken strips.
5) Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
6) Roast in preheated oven, tossing once halfway through cooking, until veggies are tender, and chicken has cooked through, about 18 - 25 minutes.
7) Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.
8) Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat.
9) Serve filling warm in warm tortillas with desired toppings.
10) Sour cream , avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)
#Spiceology
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