I love a speedy and basic supper. These sheet skillet fajitas are only that! They just take a couple of moments to prepare and the rest is done in the broiler. In the mean time, you can prepare a portion of our preferred spanish rice and a bowl of hand crafted guacamole!
We've made these fajitas in any event multiple times in the course of recent months. I believe it's protected to state they're a top pick. They take some additional prep work (which means you've gotta cut up peppers, onions, and chicken) yet other than that, they're a breeze.
A couple of things I love about these sheet container fajitas is everything is cooked on a similar sheet skillet so all the flavors mix together. It is truly sound with all the veggies and protein. You don't need to watch at the stove. Furthermore, you have less dishes to do after supper!!
You can marinate the chicken medium-term in a fluid marinade however I want to utilize a dry rub. I incline toward it since I for the most part neglect to marinate my chicken ahead of time in addition, dry rubs work superior to fluid marinades! We need the dampness from the chicken to dissipate rapidly so it will singe well and make a heavenly caramelized outside. Including dampness (marinade) makes getting that fresh burn increasingly troublesome.
Start by cleaving the ringer peppers, onions and chicken. Here's a fast tip for cutting crude chicken; utilize a sharp blade that isn't serrated. Make a well put together instead of a sawing movement.
- 3 tbsp. vegetable, grapeseed or avocado oil, divided**
- 3 bell peppers, seeds removed, ¼-inch thick slices
- 1 yellow onion, thinly sliced
- 1 – 1½ lb chicken breasts, ¼-inch thick slices*
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. kosher sea salt
- ½ tsp. ground black pepper
- ½ tsp. paprika
- ½ tsp. coriander
- ⅛ tsp. chili flakes or cayenne pepper (optional)
- 1 lime
- Preheat oven to 400 degrees. Place a standard size rimmed baking sheet in the oven while it heats so that it’s nice and hot.
- In large bowl toss 1 tablespoon oil with the bell peppers and onions. Carefully remove the hot baking sheet from the oven and spread the peppers and onions evenly across the sheet. Place in the oven and bake for 8 minutes.
- Meanwhile, in the same bowl, combine the remaining oil along with the chicken, chili powder, cumin, garlic powder, salt, black pepper, paprika, coriander and chili flakes.
- Remove the sheet from the oven, drain off any excess liquid and add the chicken, making sure to separate the pieces of chicken from each other (that way they don’t bake together.
- Return to the oven and bake for 15-20 minutes or until the vegetables are roasted and the fajitas are golden brown. Remove, squeeze the lime juice over top and serve with desired toppings.
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