SHEET PAN CHICKEN FAJITAS
Quick and easy way to prepare homemade, flavorful fajitas for a crowd!
Provided by themoodyfoodie
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
- Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
- Spread chicken mixture onto prepared pan.
- Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
- Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 5.7 g, Cholesterol 48.5 mg, Fat 11.4 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 197.8 mg, Sugar 2.5 g
CHICKEN AND VEGGIE SHEET PAN FAJITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 475 degrees F. Line a sheet pan with foil.
- In a small bowl, mix together the chili powder, ancho chile powder, salt and pepper. Place the peppers, onion and mushrooms on the sheet pan. Drizzle with half the olive oil and season with half the chili seasoning mix. Toss and place in the oven to roast until the veggies begin to char, about 12 minutes.
- Add the chicken to a bowl and toss with the remaining oil and seasonings. Add the chicken to the veggies and return to the oven. Cook until the chicken is cooked through, 7 to 8 minutes. Remove from the oven, then squeeze over the lime juice and toss.
- Serve the chicken and veggies on the warm tortillas, then top with the guacamole, salsa, sour cream, queso fresco and cilantro and garnish with lime wedges on the side.
SHEET-PAN CHICKEN FAJITAS
You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash - and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you'd want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.
Provided by Ali Slagle
Categories dinner, easy, for two, lunch, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. In a medium bowl, stir together 4 tablespoons oil, the lime zest and juice, chipotle chiles, cumin and paprika with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.
- Cut bell peppers in half lengthwise, remove stem and seeds and cut into 1/4-inch slices. Peel and halve the onion and cut it into 1/4-inch slices. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Gently shaking off excess marinade as you go, transfer the chicken to a second sheet pan. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, 15 to 20 minutes.
- Once the chicken is out of the oven, move an oven rack close to the broiler. Turn on the broiler and transfer the sheet pan of vegetables to the rack. Broil until charred to your liking, 2 to 5 minutes.
- While the vegetables are broiling, place the tortillas directly on a free oven rack until warm, about 1 minute, flipping once halfway through. Wrap the tortillas in a kitchen towel or foil to keep them warm.
- Serve chicken and vegetables with tortillas and desired toppings.
Nutrition Facts : @context http, Calories 737, UnsaturatedFat 25 grams, Carbohydrate 62 grams, Fat 33 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
SHEET-PAN CHICKEN FAJITAS
Boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. Topped with sour cream, salsa, and ripe avocado, this one-pan dinner is sure to become a regular weeknight fix. Fajita Friday, anyone?
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes.
- Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder. Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.
SHEET PAN CHICKEN FAJITAS
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 1100 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 44 grams, Sugar 6 grams
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- Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
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- Place the chicken and all the chopped bellpeppers, garlic ,and onion slices on a large baking sheet.
- In a small bowl combine the chili powder, cumin,paprika, oregano and cayenne pepper. Sprinkle this over the veggies and chickenon the pan.
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- 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.
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- Cut out the stems from the peppers, slice in half, and remove the seeds. Then slice each half into 1/2″ strips and set aside.
- Cut both ends from the onion and peel away the tough outer layer. Slice the onion in half from the top to the bottom. Then lay each half flat side down on the cutting board and cut across the rounded top into 1/4″ thick half moon slices.
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From popsugar.com
- Spray a sheet pan with nonstick spray or drizzle about a tablespoon of olive oil, add the vegetables, and toss to coat. Season with salt.
- Sprinkle the fajita seasoning all over the chicken and toss to coat. Add chicken to the sheet pan on top of the vegetables.
EASY SHEET PAN CHICKEN FAJITAS - GOOD FOOD BADDIE
From goodfoodbaddie.com
- Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with aluminum foil or a silicone baking sheet.
- Slice the peppers, onion, and zucchini into bite-sized strips. If using chicken breast, slice the chicken breast into smaller pieces. Transfer to the baking sheet.
- Season the chicken, peppers, and zucchini with the seasonings listed above, the oil, and the juice of 1 lime.
EASY SHEET PAN CHICKEN FAJITAS - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
- Add all of your prepared veggies, chicken, oil and spices to a large bowl. Mix well so everything is evenly coated. Set aside.
- Grab a large sheet pan and pour all of the ingredients from the bowl on to your pan, making sure to get all of the spices and oil mixture.
SHEET PAN CHICKEN FAJITAS - AHEAD OF THYME
From aheadofthyme.com
- Preheat oven to 400 F. In a small bowl, combine cumin, chili powder, paprika, garlic powder, onion powder, salt and black pepper, then stir to combine. Set aside seasoning.
- Place chicken on a rimmed baking sheet and drizzle with2 tablespoons olive oil. Sprinkle fajita seasoning on both sides of chicken, reserving about 1 tablespoon of the seasoning.
- Cut the 3 bell peppers and the onion into 1/2-inch thick slices. Evenly distribute on the baking sheet, then drizzle with 2 tablespoons olive oil and the reserved seasoning.
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- Cook the rice according to the package directions. Preheat the broiler to high with the rack in the highest position. Line a rimmed baking sheet with foil.
- Put the chili powder, cumin, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and oil in a large bowl and whisk to combine.
- Add the chicken, peppers and onions to the bowl and toss to coat well. Scatter the chicken and vegetables in an even layer on the prepared baking sheet and broil until the vegetables are starting to char and soften and the chicken is cooked through, about 10 minutes.
SHEET PAN CHICKEN FAJITAS - BALANCING MOTHERHOOD
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- Cover a large sheet pan in foil. Place the chicken and veggies on the pan and pour the oil and spice mixture over the top. Toss to combine. Spread the chicken and veggies evenly on the pan, so they are in a single layer.
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From food.theffeed.com
- Pop the chicken, peppers and onions on a large roasting tray with the 2 tbsp fajita seasoning and oil. Roast for 25 minutes at 200°C, stirring occasionally.
- Brush your butter across the base of a sheet pan. Lay 7 tortillas in, as per the video. Put in half your cheese, half your chicken, all of your chips, then the rest of the chicken and cheese.
SHEET PAN CHICKEN FAJITAS - THE PIONEER WOMAN
From thepioneerwoman.com
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- Add chicken, bell peppers, red onion, oil, and fajita seasoning to an air-tight container or resealable plastic bag. Mix to combine and marinate in the fridge for at least 4 hours, or overnight.
- Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Bake for 20 minutes or until chicken is cooked through and vegetables are tender.
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