Of all the recipes I’ve made in the past few months, I’ve begun to gravitate to those that are simple, reheat well, and require the least amount of dishwashing after I’m done cooking.
I can destroy a kitchen in mere moments, and with my new work schedule… I have a finite amount of time at home, and I truly don’t feel like spending these precious moments with a sponge in my hands.
I’ve seen recipes for years that show using one pot for pasta, or one pan for fajitas, but I’ve never tried them until now. You guys, this is the EASIEST (and healthiest) batch of fajitas I’ve ever made. The chicken comes out super tender, and the lime adds a fresh, bright flavor. I’m making them again this week…
One-Sheet Chicken Fajitas | No Thanks to Cake
Ingredients
- 1 ½ lbs. boneless chicken breasts, cut into strips
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- ⅓ tsp. kosher salt
- ⅓ tsp. black pepper
- 1 orange bell pepper, sliced
- 1 red bell pepper, sliced
- 2 poblano peppers, sliced
- 1 red onion, thinly sliced
- juice of 1 lime, plus more for serving
- ¼ cup fresh cilantro, chopped, plus more for serving
- cooking spray
Instructions
- Preheat the oven to 425 degrees.
- In a medium bowl, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper.
- Prepare a large cooking sheet with cooking spray, and add the chicken to one side of the pan, arranging it in an even layer. To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
- Remove from the the oven and toss everything together with the lime juice and cilantro.
- To serve, enjoy with rice bowls, on a salad, in tortillas, or atop a salad.
Notes
Adapted from Half Baked Harvest