Oven fried fajitas!

Looking for a quick, easy and satisfying weeknight meal for your family?  We tried the make-ahead version of this recipe and loved it!

SHEET-PAN CHICKEN FAJITAS

  • 8 small flour tortillas
  • 2 bell peppers 
  • 1 small onion
  • 1 cup cherry tomatoes
  • 2 boneless, skinless chicken breasts 
  • 3 tablespoons oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder 
  • Salt and pepper
  • 2 tablespoons fresh lime juice
  • Fresh cilantro, chopped (optional)

 Optional toppings: Shredded sharp cheddar cheese, sliced avocado, salsa or sour cream

DIRECTIONS 

  • Preheat the oven to 425 degrees. 
  • Wrap the tortillas in foil and set aside. 
  • Place the peppers, onions and tomatoes on an 13-by-18-inch sheet pan (lined with parchment paper or foil for easier clean-up, if you like) and top with the chicken. 
  • Drizzle on the oil and sprinkle with chili powder, cumin, coriander and garlic powder, then season generously with salt and pepper.
  • Mix with your hands to combine well, then spread the ingredients out evenly across the pan.*
  • Bake until the chicken is just cooked through, about 20 minutes, tossing the ingredients halfway through. 
  • Put the foil-wrapped tortillas in the oven about 5 minutes before the chicken is done to warm them.
  • Sprinkle the chicken and vegetables with the lime juice and cilantro. 
  • Spoon the chicken mixture onto the warm tortillas and serve with toppings.

*Make-ahead option: In a large bowl or resealable plastic bag, prepare the fajita mixture and refrigerate it, covered, for up to 1 day. Let sit at room temperature for about 20 minutes before transferring the mixture to a sheet pan for baking.

Source: Adapted from Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule (Abrams, 2017) by Kathy Brennan and Caroline Campion