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Sheet Pan Chicken Fajitas features a colorful mix of bell peppers and chicken for a delightful, fuss-free meal. For more easy cooking, watch Easy Does It with Esty Wolbe!
3 teaspoons Pereg Cumin
2 teaspoons Pereg Paprika
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon onion powder
3 teaspoons chili powder
fresh cracked pepper
1 teaspoon salt
1 red pepper, sliced
1 orange pepper, sliced
1 yellow pepper, sliced
1 jalapeño, diced (optional)
1 red onion, sliced
2 pounds chicken breast, sliced into strips
3 tablespoons oil
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/4 cup Gefen Mayo
juice of 1 lime (or about 2 tablespoons Heaven & Earth Lime Juice)
chopped fresh cilantro
warm tortillas or rice
Preheat your oven to 425 degrees Fahrenheit.
Combine all the spices, then remove and set aside one teaspoon of the spice mixture and toss the rest of it with the chicken, peppers, onion, garlic, and oil. Spread the seasoned chicken and veggies evenly onto a baking sheet lined with Gefen Parchment. Bake uncovered for about 20 minutes.
Stir the mayo with the reserved spice mix and lime juice until smooth. Remove from oven, drizzle the creamy sauce over the top and sprinkle fresh cilantro. Scoop onto warm tortillas or rice and enjoy!
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This recipe is ACTUALY delicious!!!
Love Love Love
Amazing recipe!!
I actually added frozen green beans and baby carrots, and it was such a hit, my whole family (including 7 kids) ate it and loved it!!
Thank you Esty!!
Just today I made this without the chicken and added the green beans, carrots and mushrooms and sent it (for Shabbos) to our amazing Soldiers down near Gaza!!