Chicken Fajita Sheet Pan Dinner
The holiday season calls for easy warm dinners that are great for gathering. Here is a favorite that is sure to please.
Chicken Fajita Tray
This sheet pan dinner gets garnished with fresh and cooked accompaniments and will be loved by everyone. Let them make their own burrito or serve with corn tortillas.
- 1 tsp olive oil
- 1 each onion (peel and slice)
- 1 each red bell pepper (cored and sliced in thin strips)
- 1 each jalapeno pepper (cored, seeded, diced)
- 2 each chicken breasts (boneless, skinless, sliced in strips)
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp oregano
- 1 tsp chili powder
- 2 each limes
- 1 cup radishes
- 2 cups pinto beans ((canned or cooked) drained)
- 1 each avocado (peeled, pitted, sliced)
- 8 each tortillas (flour or corn, warmed in foil in the oven)
-
Preheat oven to 400 degrees F. Place the chicken, peppers, onions, and oil on the sheet tray, tossing them together. Top with seasonings. Bake in the oven until the chicken is done, about 20 minutes.
-
Meanwhile, prepare the other ingredients. Slice the radishes and avocado. Cut the limes in wedges. Heat the corn tortillas in the oven in foil. Heat and drain the beans.
-
When the chicken is done, add all the items to the tray. Serve hot. You can make burritos with flour tortillas or serve taco style with corn tortillas.