My Current Obsession: Sheet Pan Dinners!!!

Why do I love that? Well… not only are they super easy, require minimum ingredients, no pre-preps, & hassle free cleaning, they are also sooper delicious and can be prepared in under 30 minutes! That sounds so awesome, right? Oh Yeah, especially when running around on a busy day!

I am a huge lover of fajita recipes, in fact soo much that I keep on repeating fajita dishes every time we go to a Mexican restaurant. The sizzling sound of a hot skillet with charred chicken and veggies; that’s my favorite part of the dinner and makes me drool. I’ve tried cooking fajita many times on a stove top, and they came out good and I couldn’t complain. But still something was amiss, it was lacking that punch I felt in the restaurants. And then one day I thought, lets bake; a sheet pan fajita, just threw everything together onto a pan, drizzled with oil and sprinkled spices, into the oven, and… there it was! Deli…cious, charred veggies and chicken, just Perfect!! Restaurant Quality!!!

Got any doubt? Look at these pics guys!

The only time-consuming part (if any) for this recipe, is the slicing of your chicken and veggies thinly, so that they cook evenly and faster. You can add some jalapenos too if you like a spicier kick, although the chili powder and pepper already make the dish slightly spicy.

Once all your ingredients are cooked and ready, it’s time to plate! Warm your tortillas, fill with chicken and veggies, top with a dollop of sour cream, guacamole, some pico de gallo, and garnish with cilantro. Roll them and Tadaa…its done! A Mexican Delight…!!

Enjoy, Happy Cooking…!

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Sheet Pan Chicken Fajitas

The Quickest, Mexican Inspired, One Pan Dinner… in just 30 Minutes! Loaded with Chicken, Bell Peppers and Onions… Sheet Pan Chicken Fajitas…!! 

Course Main Course

Cuisine Mexican

Keyword chicken fajita, one pan chicken, sheet pan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Akhila

Ingredients

• 1 lb chicken breast (thinly sliced)
• 1 green, yellow and red bell pepper (sliced)
• 1 white onion (sliced)
• 1 tsp chili powder
• ½ tsp pepper powder
• 1 tsp cumin powder
• ½ tsp onion & garlic powder
• Salt (as required)
• 4 tbsp vegetable oil
• Lime slices
• Cilantro leaves (garnish)
• Tortilla

Sides: Guacamole, Pico de gallo, Sour Cream (optional)

Instructions

• Preheat oven to 425 degree F.
• Spread chicken and veggies on to a baking tray. Drizzle oil and add chili powder, cumin powder, onion & garlic powder, salt, and pepper, to the tray and toss until well coated.
• Arrange the ingredients on the tray evenly, and cook in the preheated oven for 30 minutes until they are roasted and browned. Stir half way through the cooking process.
• After taking the tray out of the oven, squeeze lime juice over the roasted veggies and chicken, and serve on a warm tortilla, with guacamole, sour cream, and pico de gallo (optional). Garnish with cilantro leaves.

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