Sheet Pan Fajitas

Mex­i­can food is pret­ty much my love lan­guage. I can’t seem to get enough of the big, bold, spicy fla­vors that are noto­ri­ous with this type of cui­sine. But then I seem to find myself won­der­ing why exer­cise isn’t mak­ing a dif­fer­ence in my pants size… hmmm…

I won­der if it’s because I am eat­ing too much Mex­i­can, too much cheese, too much guac and too — too, too much chips and sal­sa. #prob­a­blyso

But then I had the idea to light­en-up one of my favorite Mex­i­can meals. 

Sheet Pan Faji­tas are the per­fect bal­ance between fla­vor and fit and here’s how you can make them in your own kitchen!

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Start off with my home­made blend of faji­ta sea­son­ing or your own favorite.

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If mak­ing a home­made faji­ta rub here’s what you’ll need ((quan­ti­ties and instruc­tions are found HERE)) ::

  • mild red chili pow­der
  • ground black pep­per
  • cane sug­ar ((option­al))
  • sweet papri­ka
  • cumin
  • kosher salt
  • Mex­i­can oregano
  • gar­lic
  • lemon juice + zest

Com­bine 4 table­spoons of the faji­ta rub and 2 table­spoons of canola oil with 3  pounds of faji­ta-style sliced bone­less skin­less chick­en breast, a sliced onion and 1–2 sliced bell pep­pers (and maybe a sliced jalapeño if you like it spici­er). Allow the chick­en to mari­nade in the rub for at least 2 hours, up to over night.

Spray two rimmed bak­ing sheets with non-stick cook­ing spray and place the chick­en, pep­pers and onions (in a sin­gle lay­er) on the bak­ing sheets. Divide the chick­en even­ly between the two bak­ing sheets. Be sure the chick­en is spaced 1″-2″ apart so that the faji­ta pieces can cook even­ly.

Bake at 425° for 25 min­utes — or until the chick­en is cooked through, turn­ing chick­en over halfway through bak­ing.

Serve with sal­ad or with tor­tillas and sides as you pre­fer. My favorite?? Faji­ta chick­en and veg­gies wit a dol­lop of sour cream. Sim­ple, quick and fla­vor-packed!

I always make a dou­ble batch of faji­ta chick­en! Whether I serve it for din­ner twice  in one week or we eat left­overs for lunch through­out the week, the fam­i­ly is always excit­ed for faji­tas! 

Anoth­er sug­ges­tion — add squash, zuc­chi­ni and car­rot sticks to the mari­nade and roast them with the Sheet Pan Faji­tas!

Sheet Pan Faji­tas
Serves 6
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
405 calo­ries
4 g
193 g
10 g
71 g
2 g
279 g
170 g
2 g
0 g
6 g
Nutri­tion Facts
Serv­ing Size
279g
Serv­ings
6
Amount Per Serv­ing
Calo­ries 405
Calo­ries from Fat 87
% Dai­ly Val­ue *
Total Fat 10g
15%
Sat­u­rat­ed Fat 2g
12%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 2g
Monoun­sat­u­rat­ed Fat 4g
Cho­les­terol 193mg
64%
Sodi­um 170mg
7%
Total Car­bo­hy­drates 4g
1%
Dietary Fiber 1g
4%
Sug­ars 2g
Pro­tein 71g
Vit­a­min A
20%
Vit­a­min C
70%
Cal­ci­um
4%
Iron
14%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 4 T faji­ta rub
  2. 2 T canola oil
  3. 3 lbs faji­ta-style bone­less skin­less chick­en breast
  4. 1 medi­um white onion, sliced
  5. 1–2 bell pep­per, sliced
  6. 1 jalapeño, sliced (option­al)
Instruc­tions
  1. Com­bine faji­ta rub and canola oil with faji­ta-style sliced bone­less skin­less chick­en breast, sliced onion and sliced bell pep­pers (and sliced jalapeño if you like it spici­er). Cov­er and refrig­er­ate. Allow the chick­en to mari­nade in the rub for at least 2 hours, up to over night.
  2. Spray two rimmed bak­ing sheets with non-stick cook­ing spray and place the chick­en, pep­pers and onions (in a sin­gle lay­er) on the bak­ing sheets. Divide the chick­en even­ly between two bak­ing sheets. Be sure the chick­en is spaced 1″-2″ apart so that the faji­ta pieces can cook even­ly.
  3. Bake at 425° for 25 min­utes — or until the chick­en is cooked through, turn­ing chick­en over halfway through bak­ing.
  4. Serve with sal­ad or with tor­tillas and sides as you pre­fer.
  5. Serves 6
beta
calo­ries
405
fat
10g
pro­tein
71g
carbs
4g
more
Food for a Year: https://foodforayear.com/

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