Chicken Fajitas
Thinly sliced bell peppers, onions, and chicken come together with the perfect spice blend to help you get dinner on the table in under 30 minutes
Equipment
- 1 sheet pan
- cutting boards
- aluminum foil
- knives
Ingredients
- 2 large bell peppers-red, yellow, or orange, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 chicken breasts, trimmed and thinly sliced
- 3 TBSP spice rub on my blog, divided see notes
- robust olive oil, drizzled
Instructions
- Trim and thinly slice the chicken breasts and place in a medium sized bowl. Drizzle some robust olive oil onto chicken and sprinkle 2 TBSP of the spice rub onto the chicken. Using tongs, mix well so that all chicken pieces are coated evenly in the olive oil and spices. Set aside.
- Preheat oven BROILER to HIGH about 5 minutes before you will be putting the veggies in the oven. Adjust baking rack to be one level above the middle.
- Prepare baking sheet with aluminum foil covering it.
- Thinly slice the bell peppers, removing stems and seeds. Place on the prepared baking sheet.
- Thinly slice the onion and place them on the baking sheet as well.
- Drizzle olive oil LIGHTLY onto the veggies. Sprinkle about 1 TBSP of the spice rub onto the veggies. Mix well with your hands.
- Place baking sheet with veggies into your oven for 3 minutes.
- Pull baking sheet out of oven and carefully add the chicken pieces on top of the veggies trying to space the chicken evenly.
- Return pan to oven and continue to broil for another 6-7 minutes or until chicken is cooked through and lightly browned. Some of the veggies should have some browning at this point also.
- Serve in corn tortillas with refried beans and guacamole, or in bowls with rice, beans, guacamole , etc.