There is no more straightforward and simple way to make dinner than on a sheet tray. Preheat the oven. Prepare your sheet with some oil or parchment paper. Chop, toss and season your veggies. Marinate or season your protein: chicken, beef, fish other. Pour the veggies onto the pan, top with protein, bake and serve with whatever sides you choose.
This Chicken Fajita Sheet Tray is a terrific dinner and is inspired by an Isabelle Smith recipe on Delish, one of my favourite main course sources. It’s particularly easy to make when you’ve rushed home and want something wonderful ASAP. It goes great with Spanish rice and beans: refried or baked it’s up to you! It’s comes together quickly, is truly delicious and doesn’t break the calorie bank either.
INGREDIENTS
- Cooking spray
- 2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 2 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 lb. boneless skinless chicken breasts, cut into 1/2″ strips
- 3 red and yellow bell peppers, thinly sliced
- 1 yellow onion, thinly sliced
- 2 tbsp. avocado oil
- Juice of 2 limes
- FOR TOPPING
- 1 avocado, diced
- 1/2 c. cherry tomatoes, halved
DIRECTIONS
Preheat oven to 425° and grease a large rimmed baking sheet with cooking spray.
Serve topped with avocado and tomatoes. Add grated cheddar cheese, sour cream or Greek yogurt and salsa if you feel so inclined.
You can also serve in corn or flour tortillas with rice and/or beans.
