Sheet-pan Chicken Fajitas0
Here’s a question I get pretty often: if you cook dinner after work, when do you actually eat? And the answer is: usually, not that late! The key is developing straightforward “go to’s” that can be on the table quickly. And in my opinion, if a dish is going to be a weeknight regular, it should be healthy, too.
In that spirit, I present to you sheet-pan chicken fajitas. This dish is almost too good to be true: the sizzle and delicious flavor of fajitas with minimal work and more vegetables (and much less grease) than you would get at a restaurant. Instead of doing a stir-fry situation, the trusty sheet-pan and the broiler allows you to get crusty char with minimal oil and cleanup. The only downside is…. OK there isn’t any downside. I like to serve these with a can of refried beans, just heated up in the microwave, some tortillas, a little sour cream, and maybe some fresh lime wedges.
The Magic Bullet comes through to produce an entirely homemade, extra-flavorful blend.
Sheet-pan Chicken Fajita Recipe
- 1 lb boneless chicken thighs or breast meat, cut into strips
- 1 large onion, thick sliced, or to taste
- 1 green bell pepper, core removed and thick sliced, or to taste
- 1 jalapeno pepper, sliced, or to taste
- Vegetable oil
- 1 tbl corn starch
- 1 tbl chili powder
- 2 tsp salt
- 2 tsp paprika
- 2 tsp brown sugar
- 1 tsp whole cumin seeds
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- ½ tsp oregano
- Tortillas, warmed in the microwave, for serving
- Sour cream for serving
- Lime wedges for serving (optional)
- Refried beans, heated up in the microwave, for serving (optional)
- Blend cumin seeds in the Magic Bullet, then add the other spices and the corn starch and blend.
- Preheat the broiler. Toss chicken, onions, and peppers with a big dash of oil and the spice mixture. Spread over a sheet pan
- Put the sheet pan under the broiler and cook until everything is crispy and just beginning to char, stirring once or twice during cooking.
- Serve, passing tortillas and toppings.