Summer meals and Tex-Mex cuisine are inseparable, at least here in Austin. Many Austin residents happily dine on tacos from May through August, whether they’re grilled or bought at their favorite store. That said, summer is a time for keeping things simple, and I love a Mexican recipe that’s quick to prepare and full of flavor. Are you one of them? Try these 5-ingredient Sheet Pan Chicken Fajitas.
In addition to some of my favorite summer meals (like pasta al limone and grain salads), I love anything that brings traditional Mexican flavors to the forefront (for me, the spicier and crunchier the tastier!) That’s why I keep coming back to these Sheet Pan Chicken Fajitas .
My current favorite answer to the conundrum “what should I make for dinner tonight” is these Baking Sheet Chicken Fajitas that are made entirely on literally one baking sheet. Line the baking sheet with foil or parchment paper to eliminate any messy cleanup after dinner.
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Sheet Pan Chicken Fajitas:
Camille’s Cooking Club August Recipes
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Why You’ll Love Sheet Pan Chicken Fajitas
The trick to making sheet pan chicken fajitas with just a handful of ingredients is the way you season them. This dish is made with boneless, skinless chicken breasts or tenderloins, bell peppers, onions (it doesn’t get any more basic than that), and a generous sprinkling of taco seasoning for extra flavor. A quality commercial spice blend is full of the same herbs and spices that I mix myself, but it’s much quicker to make.
Tips for making healthy chicken fajitas
Tex-Mex food often has a reputation for being greasy and heavy, and while restaurants may certainly be right, dishes like these chicken fajitas prove that Tex-Mex can also be packed with vegetables and protein.
- Headquarters. Use corn tortillas if you want to go gluten free (or if you’re like me and prefer the taste of corn tortillas over flour.) You can also mix this mixture with shredded lettuce and pico for a great fajita salad.
- See you, Grease. Cooking it on a baking sheet in the oven requires much less oil than cooking it in a frying pan (just add a drizzle of olive oil before cooking).
- Fresh and flavoursome toppings. Top with guacamole, pico de gallo, cilantro, and other vegetables. We also recommend adding a generous dollop of sour cream at the end.
How to make 5-ingredient chicken fajitas
Before anyone protests that I got my math wrong, I should clarify that when I say “five ingredients,” I’m not including pantry staples like olive oil, salt, and pepper. Also, any toppings you add to the dish are optional, so they don’t count. Got it?
At the party, serve the fillings and garnishes on the tortillas and share. Summer is ready!
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explanation
These Sheet Pan Chicken Fajitas only have 5 ingredients and will become a weeknight staple.
- 1 lb Skinless, boneless chicken breasts or tenderloins cut into 2-inch pieces
- 1/4 cup 2 tablespoons olive oil, divided
- Zest and juice of 3 limes
- 2 tablespoons Taco seasoning or chili powder (divided into portions)
- Kosher salt and freshly ground black pepper
- Five Your favorite mixed peppers (bell peppers, poblanos, etc.)
- Preheat oven to 425°F.
- In a shallow baking dish, add ¼ cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and a few grinds of pepper. Mix well and add the chicken. Leave to marinate while you prepare the vegetables.
- Cut the peppers in half lengthwise, remove the stems and seeds, and cut into 1/2-inch slices. Peel and halve the onion, then cut into 1/4-inch slices.
- Add the peppers and onions to the baking sheet and toss with the remaining 2 tablespoons of oil, 1 tablespoon of taco seasoning, and a generous pinch of salt and pepper. Move to one side of the sheet pan.
- Add the chicken to the other side of the baking sheet, reserving any marinade in the bowl. Roast the chicken and vegetables for about 15 minutes, until the chicken is cooked through and the peppers are tender. Turn the oven to grill mode and broil for about 5 minutes, until browned.
- Using tongs, hold the tortillas over the gas flame and brown them for about 1 minute per side. Keep warm in a tortilla warmer or in a gallon-size Ziploc bag.
- Serve the chicken and veggies with tortillas, guacamole, pico, sour cream, and cilantro. The margaritas aren’t bad either. Enjoy!
Source: Camille Styles – camillestyles.com
