A Very Veggie Sheet Pan Chicken Fajita Dinner
A spicy and veggie loaded sheet pan fajita dinner with perfectly charred chicken!
Servings 4
Ingredients
- 1 1/2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon hot smoked paprika
- 1/2 teaspoon bitter and sweet paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Fajita Ingredients
- 2 large chicken breasts, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large orange bell pepper, thinly sliced
- 1 large yellow onion, sliced
- 1 1/2 cups cherry tomatoes
- Fresh cilantro
Instructions
- Combine the olive oil and spices together in a small bowl. Reserve.
Fajita Instructions
- Preheat oven to 425 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Place the chicken on one side of the pan, and the bell peppers and onion on the other. Reserve tomatoes.
- Drizzle the rub over all of the ingredients, and toss well to coat.
- Bake for 15 minutes, and add tomatoes to the pan. Stir well.
- Bake for an additional 5-7 minutes, or until the tomatoes are softened, and chicken registers 165 with a meat thermometer.
- Serve on warm flour tortillas, and top with cilantro.
- To store: Store in an airtight container in the refrigerator for up to 3 days.