Ingredients:
1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3–4 Tablespoons olive oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc
Directions:
Preheat oven to 425 degrees. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).
In a small bowl mix salt, pepper, paprika, chili powder, cumin, oregano and garlic powder. Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and seasonings. Toss to coat.
Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.
Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice.
Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.
Notes:
I made these the week they were posted back in January and have not made another fajita recipe since (even our beloved and much-made fajitas that I posted here many many moons ago). I doubled the recipe to feed all the Blanchards in North Carolina this summer, and in that case, we ended up cooking it all in a couple of giant frying pans on the stove. It worked fine that way, too, but I just love the hands off ease of the sheet pan meal. This one is so flavorful, so easy and so quick I don't think you'll ever need another fajita recipe again!
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| Frying pan style - you do what ya gotta do when cooking in a stranger's kitchen. ;) |
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