Sheet Pan Chicken Fajita Bowls Food

SHEET-PAN CHICKEN FAJITA BOWLS

Steps:

• Cook the rice according to the package directions. Preheat the broiler to high with the rack in the highest position. Line a rimmed baking sheet with foil.
• Put the chili powder, cumin, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and oil in a large bowl and whisk to combine.
• Add the chicken, peppers and onions to the bowl and toss to coat well. Scatter the chicken and vegetables in an even layer on the prepared baking sheet and broil until the vegetables are starting to char and soften and the chicken is cooked through, about 10 minutes.
• Meanwhile, combine the black beans and 2 tablespoons lime juice in a small bowl. Once the chicken and vegetables are out of the oven, add the beans to the baking sheet and toss to combine. (The heat from the fajitas will warm the beans.)
• Meanwhile, make the sour cream drizzle: Put the remaining 2 tablespoons lime juice, sour cream and cilantro in the bowl of a mini food processor and pulse until mostly smooth and green. Season to taste with salt and pepper.
• Divide the rice between 4 bowls and top with the fajita mixture. Drizzle with the sour cream mixture before serving.

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice. Serve immediately with tortillas.

SHEET PAN CHICKEN FAJITAS

Steps:

• Preheat the broiler to high. Line a rimmed baking sheet with foil.
• Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
• After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

SHEET PAN CHICKEN FAJITAS

Steps:

• Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
• Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
• Spread chicken mixture onto prepared pan.
• Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
• Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.