Description
An easy weeknight dinner that only requires one pan!
From Erica Kastner of Buttered Side Up.
Ingredients
- FOR THE FAJITA SEASONING:
- 2 teaspoons Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- ½ teaspoons Oregano
- ½ teaspoons Paprika
- ½ teaspoons Black Pepper
- ¾ teaspoons Salt
- FOR THE CHICKEN AND VEGETABLES:
- 2 Large Boneless, Skinless Chicken Breasts
- 1 Medium Red Onion, Thinly Sliced
- 1 Red Bell Pepper, Sliced
- 1 Green Bell Pepper, Sliced
- Tortillas, Sour Cream, Avocado, Cilantro, And Lime, For Serving (optional)
Preparation
For the fajita seasoning:
In a small bowl, whisk together all of the fajita seasoning ingredients.
For the chicken and vegetables:
Preheat oven to 425°F.
Season both sides of chicken breasts with fajita seasoning. Set aside.
Arrange onion and peppers evenly on a rimmed sheet pan. Place seasoned chicken on top. Bake until chicken is cooked through and registers 165°F in the largest part, about 22–30 minutes. Remove chicken to a plate and rest for 10 minutes. If veggies aren’t cooked enough for your liking, you can bake them more while the chicken rests.
Slice chicken and serve with veggies. You can also serve with tortillas, sour cream, avocado, cilantro, and a squeeze of lime.
