Sheet Pan Chicken Fajitas Recipe

Sheet Pan Chicken Fajitas Recipe

Sheet pan recipes are the perfect midweek meal, as they don’t require much prep and are easy to make. Our sheet pan chicken fajitas recipe is both tasty and healthy. What is even better is that the recipe does not take long to make…. so enjoy this recipe with tortillas, cheese, salsa, guacamole, etc.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 tablespoon chili powder
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 pound baby bell peppers, stemmed, seeded, and cut vertically into quarters
1 onion, halved and thinly sliced
2 tablespoons extra-virgin olive oil
1.5 pounds boneless, skinless chicken breast cut into 1/4″ thick slices
1 lime, juiced

Directions:
1. Preheat broiler to high.
2. Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
3. In a small bowl, combine chili powder, salt and pepper.
4. Add peppers and onions to a large bowl and toss with 1-tablespoon olive oil and 1/2 of the chili powder mixture.
5. Toss chicken slices in a separate bowl with 1-tablespoon olive oil and the rest of the chili powder mixture.
6. Add pepper to baking sheet and broil for 10-minutes. Peppers should start to char slightly.
7. Scatter the chicken on top of the cooked vegetables and return to the broiler for 6-minutes.
8. Drizzle with lime juice and serve.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

White Zinfandel
White Zinfandel pairs well with Mexican dishes, and this Tex-Mex recipe is no exception. The strawberry nuances of a White Zinfandel goes great with the fresh flavors of the chicken and peppers. Follow the link to our wine review site to find our favorite White Zinfandel wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!