I love the lightly charred chicken that comes from a sheet pan dinner. But, even more than that, I love a ton of colorful (and spicy!) veggies combined with the chicken. Because who has two thumbs and is a veggie fanatic? This woman.
And the combination of meat and vegetables is even better when it’s coated in a spice rub that takes about 2 minutes to put together, and makes everything taste like a little bit of heaven.
In fact, the only thing that’s missing from this dish is more veggies. I was bummed that I didn’t have any jalapenos on hand, and I wouldn’t have minded some big chunks of scallions either. But, alas. A woman’s gotta work with what a woman has in her crisper.
Now, let’s talk about the spice rub. A big player in that little bowl of deliciousness is both hot smoked paprika, and “bitter and sweet” paprika. So, if you have those kicking around, definitely use them! Aside from those two things, there’s the usual roster of suspects. Chili powder, ground cumin, and cayenne.
Because, when we want a dinner with some kick, those are the things will end up making your taste buds do the “Snoopy dance,” in pure joy.
So, grab that sheet pan and some parchment. You’re about to make yourselves and three other people extremely happy.
A Very Veggie Sheet Pan Chicken Fajita Dinner
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.