Sheet pan chicken fajitas
Laura in the Kitchen · ♥ 4.6K likes · 136.4K views · 8 min video
Read about tenderloins in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole orange bell pepper
- 1 whole red bell pepper
- 1 whole yellow bell pepper
Trim and slice orange, red and yellow bell peppers.
- yellow onion
- red onion
- garlic
Slice yellow and red onions; smash and peel a bunch of garlic without chopping it. Spread on the sheet pan.
- chicken tenders
Add chicken: tenders with the tendon removed and big pieces halved, or thick breasts cut on an angle into thick pieces.
Choosing and cutting the chicken
- chili powder
- cumin
- Mexican oregano
- granulated garlic
- onion
- chicken bouillon
- paprika
- seasoned salt
Season with a mix of chili powder, cumin, Mexican oregano, granulated garlic, onion, chicken bouillon, paprika and seasoned salt, plus black pepper and a good amount of salt.
- black pepper
- salt
- ¼ cup olive oil
Add about a quarter cup of olive oil and massage everything together by hand.
Roast at 450F for about 25 to 30 minutes until well colored and the chicken is cooked through; hers took 25 minutes.
- cilantro
- lime
Top with chopped cilantro, stems and all, and a squeeze of lime. Serve as fajitas, quesadillas, or in a bowl with rice, greens, guacamole, salsa and sour cream.