Sheet Pan Chicken Fajitas

Bynews dail

Feb 21, 2025

Sheet Pan Chicken FajitasIngredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips 1 red bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips 1 yellow onion, sliced into thin strips 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon black pepper Tortillas or rice for serving (optional) Toppings:
shredded cheese, sour cream, chopped cilantro, diced tomatoesInstructions:
1.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2.
In a mixing bowl, combine the chicken, bell peppers, onion, olive oil, chili powder, cumin, salt, and black pepper.
Toss to coat the vegetables.
3.
Spread the mixture evenly on a baking sheet.
4.
Roast in the oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are slightly tender but still have a bit of a crunch.
5.
Serve the fajitas on tortillas or rice, topped with your favorite toppings.
Tips:
For a spicier fajita, add more chili powder or a few slices of jalapeño pepper.
If you prefer your vegetables more tender, roast them for a longer period of time.
Feel free to add other vegetables to your fajitas, such as zucchini, corn, or mushrooms.
Leftover fajitas can be stored in the refrigerator for up to 3 days.

Sheet Pan Chicken Fajitas

Bynews dail

By news dail

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