Mexican Style Chicken Fajita

Chicken fajitas, but make it a baking sheet dinner.

My kids will stuff anything in a taco/wrap, so naturally I always try to come up with new ways to stuff them.

This one is a sheetpan, mexican style chicken fajita, that is put together so fast, you won’t even believe it took you this fast to put dinner together!

• 1.5 lb boneless chicken thighs, cut in strips

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 2 small red onions, sliced in half moons

• 1 can of corn

• 1/4 cup olive oil

• 1 lime, juiced

• 1 tsp chilli powder (don’t add if you don’t like heat)

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp black pepper

• 1/2 tbsp salt

• 1/2 cup cilantro, minced

DIRECTIONS:

1. Start by preheating oven to 400 F. I use a baking dish that measures around 10x14 but you can also use a half size baking sheet.

2. Combine all ingredients directly on baking dish. Toss everything so that all seasoning gets distributed. Spread evenly on baking sheet.

3. Cover with a damp parchment paper so that the moisture stays locked in.

4. Bake for 35 minutes. Uncover for an extra 3 minutes on broil to give it a final touch of color.

Make a quick guac, char some tortillas or get yourself butter lettuce (it’s soft as butter!) and layer your chicken mix with guac, cilantro, a squeeze of fresh lime and jalapeno for some heat.

For full video, click here.

Enjoy,

Guila