06 Apr Sheet Pan Chicken Fajitas
I have a confession.
I wasn’t born in California. Ironically I was born right here in Virginia. I also went to college in Virginia and have lived in this state for the past 13 years, but when people ask where I’m from I typically just answer with “my parents were in the military”. I’ve never really felt a strong connection to any of the places we’ve lived, except California, which was a very brief time in comparison to many other places. My mom is probably rolling her eyes right now, she’s not Cali’s biggest fan. Something about earthquakes and Rodney King riots. Two things I obviously don’t recall. Since my dad is from there, after we moved away we would still fly back every year for a while. You really cant beat the beauty of the PCH, the fresh taste of all the food, the laid back no cares vibes, al fresco dinners year round and my personal favorite, taco trucks.
To be clear, taco trucks were a thing way before food trucks took the scene. They were unexpected places where you could pull over and get the most flavorful and authentic Mexican food, for next to nothing. Grab an orange jarrito while you’re there and then keep cruzin down the PCH.
I was dead set on having food trucks at our wedding. When I told a lady I work with about it, she offered to give me Sam’s club coupons and told me to just hire friends to cater. She though I couldn’t afford catering at my wedding so I was going to get food trucks. Bless her heart. I noticed all the gorgeous style me pretty weddings with food trucks I was pinning, were all on the west coast. On the east coast everyone just thought I was either poor or redneck. Please don’t send me hate mail if you had a food truck at your wedding, to be clear I’m still 100% behind it.
For a while I struggled to get creative in the kitchen and venture into different cusines. Everything ended up Mexican somehow. Oh you want fish? sprinkle some cumin on there. Eggs? they need cilantro. Burgers? add chopped chipoltes. Pizza tonight? corn and black beans on that. You want dessert? churro ice cream for you. and of course there’s tacos. I could have a different kind of taco every day of the week and I’d be in heaven. Fortunately, before my husband had to hide the avocados and pico, I ventured out. We definitely have some type of Mexican or tex/mex type meal a week though (ok maybe twice) and this week it was fish tacos and fajitas. The best thing about these fajitas (besides the extra guac) is that you put everything on one pan, put it in the oven, bake for 25 minutes, take it out and BAM you’re a chef. Even better you’re a chef without a shat ton of dishes. Ok I’m gonna tell ya what you need and what you do, listen up.
Ingredients
3 Bell peppers (any variety, all we had was red so I used 3 red)
2 white/yellow onions
1 lb. chicken (tenderloins are great for this)
1/4 cup chopped cilantro
1/4 cup frozen corn
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
2 Tablespoons olive oil
2 Avocados
1 lime
1 clove grated/minced garlic
To serve: Fresh pico de gallo/salsa, tortillas, cheese, sour cream, whatever your heart desires.
Instructions
1. Preheat oven to 400°F. Line a large baking sheet with foil and grease it with cooking spray.
2. Cut the chicken, peppers and onions into 1/2-inch strips then add them to a large bowl. Add in corn.
3.In a small bowl, whisk together the garlic powder, ground cumin, paprika, chili powder, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Slice avocados in half. Remove seeds and spoon into a small bowl. Mash with a fork and combine with grated garlic, juice of one lime and salt. Set aside.
4.Drizzle the chicken, corn, peppers and onions with the olive oil then sprinkle on the seasoning and toss until well mixed. Arrange the mixture in a single layer on the baking sheet and bake for 20 to 25 minutes or until the chicken is cooked through.
6.Remove the baking sheet from the oven and sprinkle with cilantro. Serve the fajitas with tortillas, guacamole and toppings.
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