More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night for the first time. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest. This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either.
*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing
1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips
1 yellow bell pepper –sliced into 1/4″ slices
1 red bell pepper–sliced into 1/4″ slices
1 orange bell pepper–sliced into 1/4″ slices
1 small red onion–sliced into 1/4″ slices
3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here
1 teaspoon of kosher salt –this was enough for us but again use your own discretion
several turns of the pepper mill — freshly ground black pepper always works best
2 teaspoons of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
Lime for squeezing at the end
*fresh chopped cilantro for garnish and delicious flavor if you like it
*warmed tortillas–if you like
Preheat oven to 425 degrees
In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.
Toss well and combine and allow to sit for a few minutes.
Spray a baking sheet with non stick cooking spray
Spread chicken and onions and everything on baking sheet
Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.
I served in bowls over rice with warm mini tortillas and sour cream and guacamole.
*should serve 3-4 nicely with the rice and sides