Cinco de Mayo festivities begin next week; so I'm experimenting with a new version of an "old" dish! Sheet pan suppers are an easy and a no-fuss way to make a "one pot" dinner. Easy preparation, baking, serving, and cleaning... what could be better? My sheet pan chicken fajitas turned out great! Using the sheet pan as the serving platter, and adding a couple of side dishes, and toppings, dinner is served pronto! This is easily doubled to serve 10-12 people; you would just need two half-sheet pans (or one large one!). I served this with flour tortillas and side dishes of Spanish rice, chili beans, and a simple green salad, along with a topping bar consisting of salsa, guacamole, sour cream, and cheese. Yummy!
INGREDIENTS:
1
pound boneless & skinless chicken breasts, cut into strips (or chicken
tenderloin strips)
1
red bell pepper, sliced
1
green bell pepper, sliced
1
yellow bell pepper, sliced
1
medium onion, sliced
¼
cup olive oil
1
(1-ounce) package Fajita seasoning
Salt
and fresh ground pepper to taste
DIRECTIONS:
·
Preheat
oven to 400 degrees F.
·
In
small bowl, whisk together olive oil and fajita seasoning mix.
·
Toss
chicken, peppers, onions, and oil mixture together on a large, rimmed
half-sheet pan; spread evenly.
·
Bake
for 25 to 30 minutes until chicken is cooked and veggies are cooked to your
liking.
·
Serve
with flour tortillas, sour cream, avocado, guacamole, salsa, cheese, and all of
your favorite toppings.
I
served this with rice and chili beans.
