sheet pan chicken fajitas
As you know, taco tuesday is practiced religiously around here, and I’m in constant search of new and different ways to make said “tacos” feel different, whether it be creating tacos from different cultures, wrapping them in different types of shells, or having burritos, salads, soups or other options that could be found inside a taco.
This isn’t anything special, it’s more a method for cooking on busy weeknights, on a single sheet pan, simply to make your life easier.
Sometimes we don’t have time to do all the cooking things. And that is perfectly okay.
Ingredients:
4 chicken breasts
4 bell peppers, mix of red and green, stemmed, seeded, and thinly sliced
2 heirloom tomatoes, halved and sliced
2/3 onion, thinly sliced
2 clamshells shiitake mushrooms, stemmed and sliced lengthwise
1 small head of cauliflower, stemmed and florets chopped
2 cloves garlic, thinly sliced
4 Tbsp avocado oil
Directions:
Preheat oven to 400.
Line a large sheet pan with tin foil, and spray with avocado oil.
Coat bottom of pan with all vegetables. Lay chicken breasts over vegetables. Toss veggies and chicken with avocado oil and fajita seasonings, making sure to coat all.
Before placing in oven, make sure vegetables are on the bottom of the pan, and chicken breasts lay atop them.
Bake for 20 minutes. Flip chicken breasts and give vegetables a turn with tongs.
Repeat after another 20 minutes.
Bake for a final 20 minutes, and remove from the oven.
Slice chicken breasts, and serve with tortillas and over lettuce, with radish, tomato, salsa, sour cream, cilantro, etc.