Chicken fajitas with peppers and onions, made easer by roasting it all on a sheet pan.
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
Course Main Course
1½poundsboneless skinless chicken breastssliced into strips
1tsp dried oregano
¼tspfresh ground pepper
3clovesminced garlicor 1 tsp garlic powder
¼cupolive oilplus 2 tbsp
Preheat oven to 425°F and line a sheet pan with foil.
Combine ¼ cup of olive oil and the remaining ingredients for the seasoning mix in a large bowl and stir to combine. Add chicken strips then stir until well coated. If time allows cover and refrigerate for 30 minutes up to overnight.
Toss the onions and peppers in the remaining 2 tbsp of oil and season with salt and pepper.
Spread the chicken and vegetables onto the sheet pan in an even layer.
Bake for 15 minutes, then change the oven setting to broil and cook on high for about 5 more minutes until the vegetables begin to brown and the chicken is cooked through.
Serve immediately with warm tortillas and your favorite fajita toppings.
If you are making a large batch I prefer to use separate pans for the veggies and the meat. It gives you a little more control over the cooking of each item.