Recipe by Shaindel Steinberg

Sheet Pan Chicken Fajitas and Peppers

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Meat Meat
Easy Easy
6 Servings

No Allergens specified

This is one of those recipes that were created on the fly. You know those busy days when you don’t quite have time to think of dinner, so you open your fridge, throw a couple of things into a pan, and pray the kids will eat? Well, this recipe is one of those creations, and it was a winner and became a regular.


Sheet Pan Chicken Fajitas

  • 1 and 1/2 teaspoons salt

  • 3/4 teaspoon black pepper

  • 3 tablespoons Pereg Paprika

  • 1 teaspoon onion powder

  • 1/2 teaspoon chili powder

  • 1/8 teaspoon cayenne pepper

  • 1 teaspoon Pereg Cumin (optional)

  • 3 bell peppers (any colors), cut into strips

  • 1 large onion, sliced

  • 2 pounds chicken tenders

  • 2 tablespoons oil

  • 4 cubes Gefen Frozen Garlic or cloves garlic, crushed



Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper and spray with cooking spray.


In a small bowl mix together the spices to create a spice blend.


On the cookie sheet, place pepper, onion, and a little bit of the spice blend in an even layer. Bake for 20 minutes.


While veggies are roasting, prepare the chicken. In a large bowl mix chicken with the rest of the spices, oil, and garlic.


When veggies are ready make spaces on the pan and place the chicken between the vegetables. Bake for another 20 minutes, until chicken is no longer pink in the middle.


Serve in wraps or over rice or your favorite grain.


Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Sheet Pan Chicken Fajitas and Peppers

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