SHEET PAN BAKED CHICKEN FAJITAS #dinner #chicken #food #fajitas #easy

SHEET PAN BAKED CHICKEN FAJITAS #dinner #chicken #food #fajitas #easy

These Sheet Pan Baked Chicken Fajitas are a speedy and simple one skillet dinner with delicate chicken and bright vegetables stuffed with the smoky, sweet kind of conventional fajitas. This flavorful and sound feast takes only 5 minutes to get ready and 20 minutes in the broiler before supper is prepared. Additionally formula video instructional exercise!

These Baked Chicken Fajitas have been re-stuck in excess of multiple times on Pinterest (genuine affection, truly!)! They're basically one of my preferred weeknight chicken supper plans alongside Teriyaki Chicken, Crock Pot Honey Garlic Chicken, Chicken Pad Thai, General Tso's Chicken, Baked Chicken Breasts with Potatoes and Green Beans and Lemon Chicken.

Heating the chicken and vegetables delivers a scorched edge and unique sweetness that you won't get in a skillet. I have caused Baked Shrimp To fajitas and Steak Fajitas Foil Packets. You essentially add the fixings to the sheet dish, season and toss it in the broiler. Tidy up is a breeze as well!

SHEET PAN BAKED CHICKEN FAJITAS #dinner #chicken #food #fajitas #easy

Also try our recipe : CREAMY ROASTED RED PEPPER SAUCE #roasted #pepper #sauce #cauliflower #dinner

Ingredients :

Fajitas

  • 1 1/2 lbs chicken breasts, skinless, boneless
  • 3 bell peppers, red, yellow, green
  • 1 medium onion
  • 1 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 tsp garlic powder, or minced garlic
  • 2 tsp paprika
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 8 flour tortillas, 8 inch size

Garnishes - optional

  • lime, wedges
  • fresh cilantro, chopped
  • sour cream
  • avocado

Instructions :

  1. Preheat oven to 400°F. Set aside a large baking sheet.
  2. On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
  3. Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
  4. Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
  5. Bake for 15 minutes.
  6. Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
  7. Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
  8. Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!


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