Sheet-Pan Chicken Fajitas
Photo courtesy of: ricardocuisine.com
Sheet-Pan Chicken Fajitas
Preparation
25 Min
Cooking time
20 Min
Serving
4
Nut-Free
Egg-Free
Ingredients
Chicken
- 1 large red onion, sliced into thin wedges
- 2 bell peppers, various colours, seeded and cut into strips
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 lb (675 g) boneless, skinless chicken thighs and breasts, cut into strips (see note)
- 1 tbsp chili powder
Toppings
- 8 medium soft flour tortillas
- 1 lime, sliced into wedges
- 1/4 cup (10 g) fresh cilantro leaves
- 2 cups (200 g) mild orange cheddar, grated
- Homemade or store-bought salsa, to taste
- Homemade or store-bought guacamole, to taste
- Sour cream, to taste
Preparation
Chicken
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, coat the onion and bell peppers in 1 tbsp (15 ml) of the oil.
- In a bowl, combine the chicken with the chili powder and remaining oil. Spread the chicken out on top of the vegetables. Season with salt and pepper. Bake for 20 minutes or until the chicken is cooked through, stirring halfway through.
Toppings
- Meanwhile, wrap the tortillas in foil. Place them on the rack in the oven for the last 5 minutes of the cooking time for the chicken.
- Remove the baking sheet from the oven and top the chicken and vegetables with lime wedges and cilantro leaves. Place the baking sheet in the middle of the dining table along with the tortillas, cheese, salsa, guacamole and sour cream so that everyone can make their own fajitas.
Note From RICARDO
Cut the chicken breasts in half horizontally before slicing into strips.
In collaboration with:
RICARDO
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