Mexican food night at my house!!! I’ll make my One Pan Chicken Fajitas with peppers and onions. You bring the margaritas!
Dinner made is one pan is totally my JAM! And have I mentioned it’s Mexican food! Oh boy!
I love this recipe for so many reasons you guys! Let me count the ways:
- It’s delicious
- It’s so easy
- It feeds a crowd
- It’s cheap to make
- It’s healthy
- It makes a great food gift for friends
- It’s Mexican food baby!
Basically you start by slicing up peppers and onions. Then chopping up some chicken (boneless skinless breast or thighs). Next you mix up a few spices. Everything gets tossed together with a little bit of oil on one pan and then thrown in the oven. 20 minutes later, DINNER IS SERVED!
Seriously it’s all made in ONE pan! I mean… c’mon! I love this recipe so much that I really don’t know why it took me so long to share it with all of you! Hope you love it as much as we do!
This recipe is amazing for having guest over, or for bringing over to new parents or a friend with sick kids. To make it easier, bake the recipe in a disposable container (as shown in the photo below). Cooking for a crowd? No problem! Simply double or triple the recipe! I made this recipe last summer for a big group of about 15 people and it turned out amazing!
Happy fajita-ing!
serves 4 people
Ingredients
- 1 pounds chicken breasts, sliced thinly
- 3 bell peppers (not green), sliced thinly
- 1 onion, peeled, sliced thinly
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Juice from 1 small fresh lime
- Tortillas, corn or flour (gluten-free if desired)
Instructions
- Preheat oven to 400F. Spray a rimmed baking sheet with non-stick cooking spray.
- In a small bowl whisk together fajita seasoning mixture. Set aside.
- In a large bowl, mix peppers slices, onion slices, and chicken slices. Drizzle olive oil, lime juice and seasoning mixture over top then toss everything to evenly coat.
- Spread into an even layer on a baking sheet.
- Roast tossing halfway through cooking, until veggies and chicken has cooked through, about 18 – 23 minutes. Start checking after 18 minutes. Mine only took about 19 minutes but it depends on your oven and the thickness of your chicken.
- Serve with warmed tortillas and your favorite fajita toppings!
Notes
The amount of chicken can be adjusted. I have made this recipe with 1.5 lbs of chicken and it's great! This recipe is also great for a crowd. You can double or even triple it.
Recipe inspired by CookingClassy.
Originally posted 2018-01-22 06:00:00.
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