Sheet Pan Chicken Fajitas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper for easier cleanup.

   Ca. 5 min.

2. 2

   In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper to create your fajita seasoning.

   Ca. 2 min.

   Kokkens note: Mix well to ensure all spices are evenly distributed.

3. 3

   In a large bowl, combine the sliced chicken breast, bell pepper, and yellow onion.

   Ca. 2 min.

4. 4

   Drizzle the olive oil over the chicken and vegetables, then sprinkle the fajita seasoning over everything.

   Ca. 1 min.

5. 5

   Toss well to ensure the chicken and vegetables are evenly coated with the oil and seasoning.

   Ca. 2 min.

   Kokkens note: Use your hands for thorough mixing.

6. 6

   Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.

   Ca. 1 min.

   Kokkens note: Avoid overcrowding the pan; use two pans if necessary to ensure everything roasts instead of steams.

7. 7

   Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly charred.

   Ca. 25 min.

   Kokkens note: Stir half-way through cooking for even browning.

8. 8

   Remove the sheet pan from the oven and let it rest for 5 minutes.

   Ca. 5 min.

   Kokkens note: This resting period allows the juices in the chicken to redistribute, keeping it moist.

9. 9

   Squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro, if using.

   Ca. 1 min.

10. 10

    Serve immediately with warm corn tortillas and your favorite fajita toppings.