PREP TIME 10 mins | COOK TIME 35 mins | TOTAL TIME 45 mins | SERVES 4
September will always feel like a fresh start to me; maybe after being in school for 27 straight years coded the feeling into my DNA. Whatever, I’ll take it! I love the excitement, the feeling of opportunity, the chance to try some new things.
This year I’m determined to get a better handle on meal planning. Over the summer things have been relaxed to a fault. I MAY have eaten carrots and hummus for dinner while standing over the sink a few too many times. But I’m deciding to use this change of season and return to routine to try a few new ideas in meal planning. More on that to come in the next few weeks — but in the meantime, I’ve got four fabulously easy, family-friendly comfort food dinners to share over the next four weeks.
Kicking it off with these sheet pan fajitas. Remember when fajitas were a thing reserved for restaurants, where they came to the table sizzling on an iron platter? Well, they’re still delicious, and a terrific one-pan meal you can easily accomplish while the kids are still unpacking their backpacks (which I’m bent on making my kid do this year! Stay tuned for THAT, ha!)
Here’s the full how-to:
Sheet Pan Cheesy Chicken Fajitas
2 tablespoons canola oil
1 teaspoon chili powder
½ teaspoon oregano
½ teaspoon salt, divided
¼ teaspoon garlic powder
4 boneless, skinless chicken breasts
2 red or yellow peppers, sliced
1 green pepper, sliced
1 red onion, thinly sliced
1 cup grated cheddar
Tortillas or rice for serving (optional)
Salsa and sour cream for serving (optional)
Preheat the oven to 400F. Line a large baking sheet with parchment or foil. If using foil, spray the foil with cooking spray.
Stir oil with chili powder, oregano, salt and garlic powder. Place chicken breasts in a row on prepared sheet. Smear about half of spice mixture over each one.
Combine peppers and onion with remaining spice mixture in a large bowl. Mix well to coat everything then place in an even layer on prepared sheet.
Bake 30 to 35 min or until chicken is springy when pressed and cooked through. Sprinkle chicken with cheese and bake another 2 to 4 min or until melted.
Slice the chicken and serve with vegetables over rice or wrapped in warm tortillas. Or on top of a big green salad. Serve with salsa and sour cream if you like, too.
TIP: Use 8 boneless, skinless chicken thighs if you prefer. The cook time should be a bit shorter.
Click below for a printable version of this recipe.