Sheet Pan Chicken Fajitas
Dinner: Easy One-Pan Chicken Fajitas
Ingredients:
2 tsps Chili Powder (preferably 1 tsp ancho chili powder 1 tsp regular)
1 1/2 tsps Ground Cumin
1 tsp Ground Paprika
1/2 tsp Ground Coriander
3 tbsps Fresh Lime Juice
3 cloves Garlic (minced)
3 tbsps Olive Oil
Salt & Freshly Ground Black Pepper
1 1/2 lbs Boneless Skinless Chicken Breasts (Sliced into 1/2-inch thick strips. Slice extra wide strips in half.)
2 Bell Peppers - Medium To Large Any Color, 3 If Small (Cored and sliced into strips)
1 Medium Yellow Onion (Halved and sliced from top to root)
3 tbsps Chopped Cilantro
8 Taco Size Tortillas (lettuce cups, corn or flour tortillas, or carb balance tortillas )
Optional Toppings: Pico De Gallo, Salsa, Sour Cream, Avocado Slices Or Guacamole, Diced Tomatoes, Mexican Cheese Blend
1 Lime (sliced)
Steps:
Preheat oven to 400°F (200°C). Spray a large sheet pan with non-stick cooking spray, line with parchment paper, or use a stainless steel wire rack in a rimmed baking sheet.
Slice and dice all veggies, garlic, and chicken. Place in large bowl. Option: keep chicken and veggies separate all the way through the seasoning and cooking process.
Slice the lime in half longways. Make lime wedges out of one half and use the other half for juice on veggies and chicken.
Add chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, oil, garlic, and lime juice to large bowl with the veggies and chicken.
Use hands or toss and swirl to combine.
Spread chicken and veggies onto baking sheet in a single layer. Sometimes two baking sheets are necessary.
Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger chicken pieces to make sure they are 165F in the center).
Wrap tortillas tightly in foil and warm in the oven during the last 5 minutes of meat and veggies cooking time.
Drizzle lime juice evenly over the chicken fajita filling, sprinkle with cilantro and more salt to taste, and toss to coat.
Serve filling warm in warm tortillas with desired toppings.