Sheet Pan Chicken Fajitas
I am a huge mexican food lover. This has been magnified by my husband’s love of Mexican food since he served a mission in the Yucatan, Mexico area for 2 years. I love that it calls for simple, fresh ingredients, and the colors are fantastic. Whenever we go out for Mexican or Tex Mex, Fajitas are usually my go-to. Here in my new favorite way to make them- on a sheet pan!
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Sheet Pan Chicken Fajitas
Ingredients:
3 chicken breasts, cooked (grilled is my favorite, followed by pan fried)
1 zucchini, sliced into strips
1 yellow crook neck squash, sliced into strips
1 red bell pepper
1 green bell pepper
1/2 onion, sliced (if you are all out of large onions, you can garnish with green onions like I did in the picture)
1 1/2 tsp ground cumin
1 1/2 tsp garlic powder (plus a couple dashes)
1 tsp chili powder
1- 2 tsp of salt (to taste)
1 tsp pepper (plus a couple dashes)
1 lime
handful of cilantro, chopped for garnish
1 avocado, diced (optional)
3-4 mushrooms, sliced
1/4 cup plus 2 TBSP olive or vegetable oil
Directions:
Grab a baking sheet (with a lip- jelly roll pan), spray with cooking spray and place the squash, peppers, and 1/4 cup oil on it. Sprinkle with cumin, chili powder, garlic powder, salt and pepper. Stick in a 400 F degree oven for about 20 minutes. While that is nearing the end of baking, slice up your chicken into strips, set aside. Next get a frying pan, 2 TBSP oil, mushrooms, a few dashes of garlic powder, salt and pepper and saute until golden brown- just a couple minutes. Add the chicken into the pan to warm through. Squeeze with lime juice.
When the veggies are done, pull them out of the oven and top with chicken and mushroom mixture and top with cilantro and avocado. Serve with warm tortillas. We love it with sour cream, some times with a bit of shredded cheese or queso dip. And if we don’t have avocados hanging around, premade guacamole and salsa is always a tasty addition. For more heat we toss on a few drops of chipotle or jalapeno Tabasco.
