It’s taco night! Woop-woop! And tonight… we’re making One-Pan Fajita Chicken! HOORAY! The sizzle of these tasty Tex-Mex treats could quite possibly never get old. We mean, what can be better than a warm, soft tortilla shell cradling juicy, savory chicken, perfectly crunchy peppers and onions, a hint of lime, and all your favorite taco toppings?! Nothing! Nothing can! If it were up to us, we’d deem taco night every night with One-Pan Fajita Chicken on the menu. Man, oh, man! You’ve got to give these guys a try!
Ingredients
For the fajitas:
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 pounds chicken breasts, boneless, skinless, and cut crosswise into 1/2-inch-thick slices
- 2 (7-ounce) bell peppers, thinly sliced
- 1 (12-ounce) red onion, thinly sliced
- 1/4 cup olive oil
- 1 tablespoon fresh lime juice
- 8 (6-inch) flour tortillas, warmed according to package directions
For topping:
- fresh cilantro leaves, optional, to taste
- lime wedges, optional, to taste
- avocado, optional, to taste, sliced
- sour cream, optional, to taste
- salsa, optional, to taste
Directions
Step 1 –Arrange the oven rack about 6 inches from the heat source.
Step 2 –Preheat the oven to broil.
Step 3 –Line a rimmed baking sheet with foil.
Step 4 –In a small bowl, stir the cumin, the chili powder, the paprika, the salt, and the black pepper together.
Step 5 –On the prepared baking sheet, toss the chicken, the bell peppers, the onion, the oil, and the cumin mixture together.
Step 6 –Spread the coated chicken mixture in an even layer on the pan.
Step 7 –Broil, undisturbed, until the internal temperature of the chicken is 165 degrees F and the veggies are charred and begin to soften, about 10-12 minutes.
Step 8 –Cover the cooked chicken with the lime juice and stir to coat.
Step 9 –Serve the chicken on the tortillas with your preferred toppings.
