Sometimes the hardest part of writing a blog post is the intro. Thinking of something catchy to grab the reader’s attention to keep reading. I was having that exact problem for this blog post. I was trying to think of something catchy about how sheet pan dinners were becoming a go-to for me, but, I just couldn’t come up with anything. So I will just say, if you are thinking of making chicken tacos, this is a quick and easy way to make the filling. Hopefully that got you!
I began by slicing three bell peppers, an onion and chicken breast into strips. I then combined them all in a large bowl and sprinkled it with a spice mixture of chili powder, cumin, paprika, coriander and salt and pepper. Next I drizzled everything with olive oil and gave it a good toss. I then transferred the mixture to a rimmed baking sheet that I lined with aluminum foil.
I then baked it in a 400 F preheated oven for about 25 minutes.
Ideally at this point, while the chicken fajita mixture is still hot, it would be the perfect time to make tacos or fajitas with it, but, I made this as prep for the upcoming week’s dinner. So, after letting it cool to room temperature I placed it an airtight container and refrigerated it. The following evening I heated up some of it up and made tacos with it. And I am happy to say that it heated up well.
Sheet Pan Chicken Fajitas
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon coriander
Salt and black pepper
1 1/2 lbs. boneless chicken breast, sliced into thin strips
3 bell pepper (1 of each – red, green & yellow), sliced into strips
1 medium yellow onion, sliced into strips
2 garlic cloves, minced
3 tablespoons olive oil
Taco size flour tortillas
Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil and set aside.
In a small bowl combine the ingredients for the fajita seasoning and set aside.
In a large bowl combine the chicken, peppers, onion and garlic. Sprinkle with the fajita season and the drizzle with the olive oil. Toss everything together and then transfer to the prepared baking sheet. Spreading everything in an even layer.
Cook in the preheated oven for 18-25 minutes, tossing everything at the halfway point.
To serve, wrap the tortillas in aluminum foil and heat in the oven for five minutes. Drizzle lime juice over the fajita filling and season with salt to taste. Tossing everything to coat.
Serve the filling warm in the warm tortillas with your desired topping.
Recipe from Cooking Classy