There are a lot of sheet pan fajita recipes out there but I couldn't find one that had everything that I wanted so I created my own. Les even thought it was good so I vowed to write it all down. This makes a meal for two with a little left over. Enjoy!
INGREDIENTS
2 boneless, skinless chicken breasts
2 T salt
1 tsp garlic powder
2- 3 red and green bell peppers
1 onion
3 T olive oil, separated
2 T fajita seasoning, separated
1 T cumin, separated
1 small can green Chiles, drained
Tortillas
1. In a plastic bag large enough to cover the chicken pieces, add the salt, garlic powder and chicken. Cover with room temp tap water and seal the bag making sure all of the air is out of it. Put it in a bowl, and put in the fridge for up to 4 hours. When ready to use the chicken, drain and dry the pieces.
2. Heat oven to 450 degrees. Oil a large cookie sheet with 1 T of olive oil and put in oven to preheat.
3. While pan and oven are heating, slice the bell peppers and onions into long strips. In a bowl, coat the vegetables with one tablespoon of olive oil and one tablespoon of fajita seasoning. Add half of the cumin. When the oven has heated, bring the pan out and spread the vegetables on it. Place in the oven for 10 minutes.
4. While the vegetables cook, cut the chicken horizontally in half and then into strips. Coat the chicken pieces with the rest of the olive oil and the rest of the fajita seasoning and cumin and the can of drained chile peppers.
5. When the 10 minutes are up, put the chicken pieces over the vegetables on the sheet pan and place back in the oven for another 10 minutes.
6. When done, add toppings such as jalapenos, cheese sauce, sour cream, avocado, etc, and roll into a tortilla.
