Chicken Fajita Sheet Pan
Sheet pan recipes are my go to during the week. They are so easy to make and you can serve with an array of sides. I also love to use sheet pan meals for meal prep. Super easy to portion and heat up throughout the week!
RECIPE CARD
TIME: with marinating about 3 hours. without marinating about 30 minutes.
INGREDIENTS
1 tbsp olive oil
1 tbsp paprika
1 tbsp chili powder
1/2 tbsp garlic powder
1/4 tbsp coriander
3 small chicken breasts
1 pint cherry tomatoes
2 green peppers
1 red pepper
1 yellow onion
INSTRUCTIONS
1. Start marinating chicken 1-2 hours before you want to start cooking. In a large class container, add 3 chicken breasts, olive oil, paprika, chili powder, garlic powder, and coriander. Allow to marinate for 1-2 hours.
2. Turn oven to 425F. Line sheet pan with silicon mat or parchment paper.
3. Chop onion in thin strips. Clean and cut peppers. Clean whole cherry tomatoes. Add to sheet pan. Drizzle in olive oil and salt & pepper.
4. Place chicken on sheet surrounded by veggies. Put in oven.
5. Cook for about 10 minutes, then flip.
6. Continue cooking for about 12 minutes (internal temperature should be at or above 165F).
7. Ready to serve! I cut the chicken into slices before serving (see photo above).
SERVE WITH: tacos, salad, Spanish rice, guacamole or veggies!
