One-pan chicken fajitas use a colorful combo of bell peppers and onion as well as a homemade spice blend for a delicious and fresh meal.
When it comes to Mexican/Southwest-inspired food, we tend to only eat three types in our house: tacos, burrito bowls, and the occasional quesadillas. I’m pretty sure I could eat Mexican food daily, though, because all the combinations are so deliciousssss.
In an effort to try something different, I made fajitas in the oven recently. And since I’m all about not dirtying extra dishes, I wanted to try this phenomenon of just using one sheet pan for the entire cooking process. Considering how well they turned out, I’m not sure if I’ll ever make fajitas any other way now.
All you have to do is toss all the ingredients together on the pan (unless you’d rather mix them in a bowl or Ziploc bag first), and then bake for about 15-20 minutes. I made a simple spice blend for this, but in all honesty, I might just use my Homemade Taco Seasoning in the future because I’m lazy. If you don’t have a pre-made taco or fajita seasoning on hand, though, the three-spice blend I’m sharing works like a charm.
Oh, also: I didn’t realize fajitas tortillas were a thing? But I found a BOGO deal at the store, so I was like YUP, THIS IS HAPPENING. I mentioned my love for Canasta-brand uncooked tortillas a few years ago, so I rarely buy any other tortillas anymore, but for the sake of this recipe, I wanted to branch out. Just a heads up, fajita-sized tortillas are perfection. Any tortillas you have on hand should do the trick though.
Ingredients:
- 1 Tbs chili powder
- 2 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 2-3 boneless skinless chicken breasts, cut into thin slices
- 3 bell peppers (green, red, and yellow—or any combo), cut into slices
- 1/2 medium yellow onion, sliced into strips
- 2 Tbs olive oil
- 1 lime, cut into wedges
- Garnish: cilantro
- 8 fajita-sized tortillas
Instructions:
- Preheat oven to 400 degrees (F).
- Combine Spice Blend in a bowl; set aside.
- Line a 13x9 baking sheet with aluminum foil. Add chicken, peppers, and onion.
- Drizzle olive oil over the mixture and sprinkle the Spice Blend over the top. Toss to coat everything, then spread out across the pan.
- Bake for 15-20 minutes, or until the biggest chicken piece is no longer pink in the center (about 165 degrees).
- When ready to serve, scatter lime wedges throughout and sprinkle cilantro on top.
- Serve on tortillas with desired toppings.
What’s your favorite Mexican/Southwest-inspired dish?
Do you tend to use a lot of dishes when cooking? Or have you mastered the one-pan system? (If the latter, teach me your ways!)
