1tbspsmoked paprikaor regular paprika for less smokey
1/2tspfreshly ground pepperoptional
1/4tspcayenne pepperoptional, for extra heat
1batchfajitas spice blendsee above
3-4tbspneutral oillike canola or vegetable oil
1limejuice only, optional
1 1/2lbchicken breastcut into strips. 700g
2bell peppers1/2 green and yellow, and 1 red, cut into 1/4" strips
2medium yellow onionscut into 1/4" strips
Mix fajitas spice blend ingredients together. If you want to have anything left over after this recipe, double or triple, and store in an airtight container.
Mix 1 batch fajitas spice blend with 3-4 tbsp neutral oil and lime juice to make the marinade.
Prepare two baking sheets with parchment paper. Pre-heat oven to 400F(200C) or if using fan, down to 350F (180C).
Place all the sliced chicken and vegetables on one sheet pan, pour over the marinade. Mix well. To avoid overcrowding the sheet, transfer about half of the chicken and vegetables over to the other baking sheet.
Bake for about 20-25 minutes or until chicken juices are clear and the peppers soft. Because you have two sheets in the oven at the same time, you will get a more even baking if you use fan mode and switch position for the sheets midway through cooking.
Serve with flour tortillas, guacamole, sour cream and fresh cilantro.
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!Nutrition: Calories: 237 | Fat: 10.4g | Saturated Fat: 0.6g | Protein: 25.9g | Carbohydrate: 9.6g | Fiber 2.4g | Cholesterol: 75mg | Sodium: 459mg | Vitamin D: 0mcg | Calcium: 27mg | Iron: 1mg | Potassium: 610mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/sheet-pan-chicken-fajitas-recipe/