Sheet Pan Fajitas Recipe

Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers, sliced into thin strips (any color)
- 1 large onion, sliced into thin strips
- 3 tbsp. olive oil
- 2 tbsp. fajita seasoning
- Salt and pepper, to taste
- 8-10 flour tortillas
- Optional toppings: shredded cheese, sour cream, guacamole, salsa, cilantro

Special equipment needed:
- Large sheet pan
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Line a large sheet pan with aluminum foil.

3. In a small bowl, mix together the fajita seasoning, salt, and pepper.

4. In a large bowl, toss together the chicken, bell peppers, onion, olive oil, and seasoning mixture until everything is evenly coated.

5. Spread the chicken and vegetable mixture out on the prepared sheet pan in a single layer.

6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

7. While the fajitas are cooking, warm the tortillas in the oven or on the stovetop.

8. Serve the fajitas hot with the warmed tortillas and any desired toppings.


- Prep time: 15 minutes
- Cook time: 20-25 minutes
Temperature:
- 400°F
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g

Substitutions for ingredients:
- You can use any type of protein you like, such as beef, shrimp, or tofu.
- You can use any type of vegetables you like, such as zucchini, mushrooms, or sweet potatoes.
- You can use corn or whole wheat tortillas instead of flour tortillas.

Variations:
- You can make these fajitas on the grill instead of in the oven.
- You can add a can of drained and rinsed black beans to the fajita mixture for extra protein and fiber.
- You can make a vegetarian version of these fajitas by omitting the chicken and using extra vegetables or tofu.

Tips and tricks:
- Make sure to slice the chicken and vegetables into thin, even strips so that they cook evenly.
- Don't overcrowd the sheet pan, or the vegetables will steam instead of roast.
- If you like your fajitas extra spicy, you can add some diced jalapeno peppers to the vegetable mixture.

Storage instructions:
- Store any leftover fajitas in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the fajitas, you can microwave them or warm them in the oven or on the stovetop.

Presentation ideas:
- Serve the fajitas on a large platter with the tortillas and toppings arranged around them.

Garnishes:
- Fresh cilantro leaves

Pairings:
- Serve the fajitas with a side of Mexican rice and beans.

Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob

Troubleshooting advice:
- If the vegetables are not getting crispy enough, try broiling them for a few minutes at the end of the cooking time.

Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is fully cooked.

Food history:
- Fajitas are a Tex-Mex dish that originated in the 1930s in the Rio Grande Valley of Texas.

Flavor profiles:
- Spicy, savory, smoky

Serving suggestions:
- Serve the fajitas family-style, with everyone assembling their own tortillas with their desired toppings.

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Region: Mexican

Taste: Spicy, Tangy, Savory, Smoky, Zesty, Herbal