Sheet-Pan Chicken Fajitas

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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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.

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Sheet-Pan Chicken Fajita Recipe

Ingredients

  • 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)

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Instructions

  1. Blend cumin seeds in the Magic Bullet, then add the other spices and the corn starch and blend.
  2. Preheat the broiler. Toss chicken, onions, and peppers with a big dash of oil and the spice mixture. Spread over a sheet pan
  3. Put the sheet pan under the broiler and cook until everything is crispy and just beginning to char, stirring once or twice during cooking.
  4. Serve, passing tortillas and toppings.

 

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