All Recipes
Sheet Pan Chicken Fajitas
Main Course
Fairgrown
A quick sheet-pan dinner of seasoned chicken, bell peppers, and red onion roasted until golden and charred, served in tortillas with a side of corn. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Peppers— 3, any kind, sliced
- Onions— 1, sliced
- Sweet Corn— Ears, husks and silks removed
- Limes— 1, juice
Additional / Pantry
- 1 pack boneless chicken thighs, breasts, or parts, sliced into strips
- 1 tbs olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp paprika
- Salt, to taste
- Black pepper, to taste
- Tortillas, any kind
- Hot sauce or topping of your choice
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, season sliced chicken, peppers, and onion with olive oil, garlic powder, onion powder, chili powder, paprika, salt, and pepper. Mix well to coat.
- On a large sheet pan, spread seasoned chicken and vegetables in an even layer. Bake for 20 minutes or until the chicken is browned and the vegetables are soft and golden.
- Bring a large pot of water to a boil. Add ears of corn and cook for about 10 minutes or until kernels are tender. Remove corn from pot.
- Add fajita mixture to a tortilla, top with lime juice, hot sauce, or topping of your choice, and serve with a side of corn.
Notes
Chef's Tips: • Sauté chicken and vegetables in a large pan on the stove and serve according to recipe directions. • Replace chicken with black beans, shrimp, pork, or tofu. • Toppings could include salsa, avocado, cilantro, diced white onion, or thinly sliced radish.