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Easy, Oven-Baked Sheet Pan Chicken Fajitas #dinner #familyrecipes

Easy, Oven-Baked Sheet Pan Chicken Fajitas #dinner #familyrecipes

Simple, Oven-Baked Sheet Pan Chicken Fajitas. A snappy, straightforward strategy for making this sound Mexican nourishment most loved with make-ahead comfort.

Fajitas are generally arranged on the stove-top; however in this formula, I basically hurl the majority of the fixings together on an enormous sheet skillet, put them in a broiler, cook them at high warmth, and in a short time supper is served. The tortillas can be warmed in the stove alongside the fajita blend. So natural!

Make-ahead accommodation. You can gather and heat the fajitas immediately, or set up the container and refrigerate or solidify it to prepare later. I'll give you how. Nutritious, as well! In case you're wanting Mexican nourishment and are searching for a solid alternative, fajitas are an incredible decision. This formula is about at least somewhat solid. Veggies, chicken, sound oil, and flavoring signify loads of nutrients, protein and heart solid oil. In case you're staying away from carbs, instead of tortillas you can wrap the fajita blend in lettuce leaves or a low carb, entire grain wrap.

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Easy, Oven-Baked Sheet Pan Chicken Fajitas #dinner #familyrecipes

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 poblano pepper (substitute green bell pepper, if preferred)
  • 2 jalapenos
  • 1 large or 2 small onions
  • 2 tablespoons taco seasoning; purchase ready-made or make your own 
  • 2 tablespoons olive oil
  • 8-10 flour tortillas
  • optional garnishes/toppings: cilantro, lime wedges, guacamole, sour cream, salsa

Directions

  1. Preheat oven to 425 degrees. Spray or brush large 13x18 sheet pan with oil (or, use 2 smaller pans).
  2. Cut chicken breasts against the grain into 1/4" to 1/2" wide strips. (Tip: freezing chicken for 15-30 minutes firms it up for easier cutting.)
  3. Cut bell and poblano peppers into long thin slices, approx. 1/4" wide.
  4. Cut stem end from jalapenos. Use vegetable peeler to cut out membrane and seeds (or leave them in if more heat is desired). Slice into thin rounds.
  5. Cut ends (poles) off of onions. Cut in half from pole to pole. Cut into thin slices.
  6. Scatter peppers, onions, and chicken on sheet pan. Sprinkle on taco seasoning. Drizzle with olive oil. Use tongs to toss until everything is coated and spread in an even layer. Bake uncovered for 30 minutes, stirring half way through.
  7. Wrap tortillas in foil and put in oven with fajita mixture during last 10 minutes of baking time.
  8. Garnish sheet pan with cilantro sprigs and lime wedges. Serve with warm tortillas and optional toppings.

MAKE-AHEAD TIPS:
--Assemble the fajita mixture, cover and refrigerate up to 1 day ahead.
--Mixture also may be frozen, either in the sheet pan or flattened in a Ziploc freezer bag. To cook frozen mixture, add 10 minutes to cooking time for a total of 40 minutes; leave uncovered the entire time.

For more detail : bit.ly/2ML4F8x

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