Chicken, peppers, and onions roasted for a build-your-own dinner.
55 mins · Serves 4
Sheet pan chicken fajitas
Be the first to rate55 mins · Serves 4
Base recipe: 4 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 1 tablespoon chili powder
- 1½ teaspoons paprika
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 small onions, sliced
- 3 bell peppers, sliced
- 1 lb chicken breast, thinly sliced
- 2 tablespoons cooking oil
- 1 lime
- 8 small tortillas
- ½ cup sour cream, optional
- Cilantro, optional
How to make it
- Heat oven to 400°F. Combine dry seasonings and sugar. Toss with chicken, onions, peppers, and oil on a large rimmed baking sheet; spread evenly.
- Bake 35 to 40 minutes, stirring halfway. Check the thickest chicken pieces reach 165°F.
- Squeeze half the lime over the filling. Serve in tortillas with the remaining lime and optional sour cream and cilantro.
Make it your own
Omit cayenne for a milder batch; offer hot sauce separately.
Method summarized by Bambino from the credited source. Not kitchen-tested by Bambino.
Source: Budget Bytes
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Keep serving flexible
Set out the family’s preferred toppings separately and let the Sitter know how each child likes their portion served.