So I never was a fan of making fajitas because it seemed like the peppers and onions always had a mind of their own and would jumó out of the skillet all over my stove. But then I was introduced to making them on a sheet pan in the oven….GAME CHANGER!!! Trav always gives me a hard time whenever I do a sheet pan meal but when I have two little boys to run around after, throwing a pan in the oven and having dinner prepared is music to my ears! So easy and still so yummy!!
Now I always like to double or triple the seasoning mix and keep it in my cupboard for quick dinners. That way all I have to do is chop the chicken and veggies, throw on some olive oil and sprinkle the seasoning then I’m done! 1 cutting board, 1 knife and 1 sheet pan! Basically no dishes to clean!!
- 1 Tbsp chili powder
- 1/2 Tbsp paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 1 tsp sugar
- 1/2 tsp salt
- 2 small or 1 large onion
- 3 bell peppers, any color
- 1 lb. chicken breast
- 2 Tbsp vegetable oil
- 1 medium lime
- 8 6-inch tortillas
- 1/2 cup sour cream (optional)
- 1/4 bunch cilantro (optional)
- Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
- Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13×15-inch casserole dish or a large baking sheet. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
- Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. (Normally I never measure the oil or spices, I just go off of how things look. If you like more flavor, add more or less depending on your preference) Use your hands to toss the ingredients until everything is well coated in oil and seasoning. (Save extra seasoning for next time)
- Bake in the preheated oven until the chicken is 165 degrees and veggies are tender, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
- While the fajita mix bakes, toast each tortilla in a dry skillet over medium-low heat, until lightly browned on each side. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.