These Easy Chicken Fajitas are My Favorite Weeknight Meal!
There is almost nothing better than finding a great weeknight, easy-cleanup recipe that the whole family loves. That is definitely what I found with this recipe for sheet pan chicken fajitas from the blog Damn Delicious. Her recipes are always spot-on and this one does not disappoint. These fajitas are so easy to throw together and what comes out of the oven within 30 minutes are beautifully seasoned, super tender chicken and perfectly crisp-tender vegetables and there is very little cleanup since it is all made and mixed together on a single sheet pan.
Just don’t forget the essential step at the end of mixing in freshly chopped cilantro and fresh-squeezed lime juice. Those two things take the flavor of Mexican dishes up about 10 levels, I think. Other than that, you just need some warm tortillas on the side, either corn or flour will do, and a few of your favorite fresh toppings and you are good to go!
Feel Free to Substitute a Different Protein
While the chicken is perfect, this recipe is very adaptable to using other proteins like shrimp, salmon, steak, or even ground beef. If you have any vegetarian eaters you can even just make a separate pan with just the veggies for vegetarian fajitas and they will love them. She even has a “breakfast sheet pan fajitas” version with cracking eggs right onto the sheet pan and baking them with the veggies that sounds so delicious.
Makes the Best Leftovers!
Don’t forget that you can easily double this recipe and use it for lunch the next day. You can make fajitas again, or use it as a salad topper by tossing it with lettuce, a Mexican cheese blend, and sliced avocado. Use a store-bought lime cilantro dressing and you have one delicious salad!
Make a Fajita Bowl
You could make something similar to the burrito bowl at Chipotle with these fajitas by starting with a bowl of rice, black or pinto beans, the chicken fajita mixture, and all the toppings you can dream of. I’ve got plenty of ideas for you! My go-to would be plenty of shredded lettuce, pico de gallo, sour cream, shredded cheese, and lots of salsa.
Here are a few fun ideas for toppings that go great on these fajitas:
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
6 (8-inch) flour or corn tortillas, warmed
Directions:
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Just don’t forget the essential step at the end of mixing in freshly chopped cilantro and fresh-squeezed lime juice. Those two things take the flavor of Mexican dishes up about 10 levels, I think. Other than that, you just need some warm tortillas on the side, either corn or flour will do, and a few of your favorite fresh toppings and you are good to go!
Feel Free to Substitute a Different Protein
While the chicken is perfect, this recipe is very adaptable to using other proteins like shrimp, salmon, steak, or even ground beef. If you have any vegetarian eaters you can even just make a separate pan with just the veggies for vegetarian fajitas and they will love them. She even has a “breakfast sheet pan fajitas” version with cracking eggs right onto the sheet pan and baking them with the veggies that sounds so delicious.
Makes the Best Leftovers!
Don’t forget that you can easily double this recipe and use it for lunch the next day. You can make fajitas again, or use it as a salad topper by tossing it with lettuce, a Mexican cheese blend, and sliced avocado. Use a store-bought lime cilantro dressing and you have one delicious salad!
Make a Fajita Bowl
You could make something similar to the burrito bowl at Chipotle with these fajitas by starting with a bowl of rice, black or pinto beans, the chicken fajita mixture, and all the toppings you can dream of. I’ve got plenty of ideas for you! My go-to would be plenty of shredded lettuce, pico de gallo, sour cream, shredded cheese, and lots of salsa.
Here are a few fun ideas for toppings that go great on these fajitas:
- Guacamole
- Sour cream
- Pico de gallo
- Hot salsas
- Chopped Cilantro
- Lime wedges
- Chopped fresh jalapeno
- Chopped tomatoes
- Shredded Cheese
- Shredded Lettuce
Sheet Pan Chicken Fajitas - Damn Delicious
Sheet Pan Chicken Fajitas - SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up! Author: Chungah Rhee
Prep time:
Yield: 4 servings
Serving size: 4
Calories per serving: 208
Ingredients:
Yield: 4 servings
Serving size: 4
Calories per serving: 208
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
6 (8-inch) flour or corn tortillas, warmed
Directions:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
Serve immediately with tortillas.
Source: damndelicious.net
In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
Serve immediately with tortillas.
Source: damndelicious.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.pixnio.com
- www.flickr.com
- www.damndelicious.net
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
