Sheet Pan Fajitas

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!

image

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

image

image

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
Write a review
Print
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/



In true show & tell form: "I am open for questions & comments"


 
%d bloggers like this: