This time of 12 months is all the time so darkish and chilly and I simply desire live in bed all day the place its warm and cozy. After that perhaps transfer to the sofa the place I can nerd out and play a few Skyrim whereas Calypso the mini panther takes a snooze. But…life calls! Before I recognise it, I’m headed dwelling from work, drained from the day after which simply staring at my open refrigerator like whaaaaaat? How is there nothing to consume in here??
You all recognise the feeling. My saving grace on a weeknight? Any recipe executed one pot style. But how about we swap up that pot for a pan? Let’s boost Monday evening time with a few Sheet Pan Chicken Fajitas!
I totally love one pan meals. Mix everything up, unfold it out in an even layer, and bake = yesss please.
Quick to make, simple to blank up, and delicious to eat. And this recipe in selected is in truth quite healthy! Maybe nix the sour cream as a topping although if you’re in truth watching to “eat clean” ????.
A flavorful mix of Mexican spices and a dash of lime juice are the place it’s at with this dish. Quick note, I desire to shop the lime juice for the very end! When the fajita mixings pop out of the oven, drain any extra liquid and squeeze contemporary lime juice over the pan. SO good!
Also, I do record ancho chili powder within the recipe, but if you happen to don’t have it normal chili powder will exchange simply fine.
All proper guys. It’s a winter Monday and tonight you recognise the place I’ll be! Diving head first into my sofa with a plate of sheet pan chook fajitas scorching in entrance of me ????. Get some!!!
SHEET PAN CHICKEN FAJITAS
1 lb boneless, skinless chook breast, thinly sliced
1 red bell pepper, seeds eliminated and thinly sliced
1 inexperienced bell pepper, seeds eliminated and thinly sliced
1 orange bell pepper, seeds eliminated and thinly sliced
1/2 red onion, thinly sliced
1/4 cup olive oil
2 teaspoons coarse salt
1 1/2 teaspoons cumin
1 1/2 teaspoons ancho chili powder
1/2 teaspoon flooring black pepper
1/2 teaspoon chili pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon flooring Mexican oregano
1 tablespoon lime juice (about 1/2 lime)
Tortillas, cilantro, sour cream, and avocado for serving
Preheat oven to 400°F. Mix all spices, adding salt, in a small bowl.
Toss chicken, veggies, oil, and spices collectively on a sheet pan. Spread out into an even layer.
Bake for 20-25 minutes till veggies are mushy and chook is cooked via and reaches 165°F when temped. Drain any extra liquid.
Drizzle lime juice over chook and veggies. Serve in warm tortillas with contemporary cilantro, avocado, and sour cream.
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by eli yandra