Right here’s a peek into how my mind works: as quickly because the calendar strikes Could, I am going into full summer season mode. Pool occasion invitations are out, swimsuits are on order, and I’m dreaming of these quintessential summer season dishes like pasta al limone and grain salads. Right here in Austin no less than, you possibly can’t actually separate summertime meals from Tex-Mex. Many people within the ATX fortunately stay on tacos from Could by means of August, whether or not tossed on the grill or picked up from a favorite spot. That mentioned, summer season is the time to maintain it easy, so I really like a Mexican recipe that’s fast on prep and main on taste. You too? Enter my five-ingredient sheet pan hen fajitas.
Why sheet pan dinners rule.
My current favorite answer to the “what to cook for dinner tonight” conundrum? These sheet pan chicken fajitas that are quite literally made completely on one sheet pan, and when you line that pan with foil or parchment paper, the dreaded after-dinner clean-up becomes nonexistent.
The key to making sheet pan chicken fajitas with only a handful of ingredients is all in how you season it. This meal relies on boneless skinless chicken breast or tenderloins, bell peppers, and onions (doesn’t get more basic than that), and a generous sprinkle of taco seasoning that amps up the flavor. A high-quality store bought spice blend is full of all the same herbs and spices I’d mix up myself, but so much quicker.
What makes these sheet pan chicken fajitas a little healthier?
Tex-Mex often gets a bad rap for being greasy or heavy, and while that may be true in a restaurant setting, dishes like these chicken fajitas prove that Tex-Mex can be full of veggies and protein.
- The base: Use corn tortillas if you want to keep them gluten-free (or like me, you just prefer the taste of corn tortillas over flour.) You could also make an amazing fajita salad by tossing this mixture with some shredded lettuce and pico.
- See ya grease: Making these on a sheet pan in the oven allows you to use way less oil than if you were making them in a skillet (just a little olive oil before cooking.)
- Fresh, flavorful toppings: Top them with more veggies: guacamole, pico de gallo, and cilantro. Though I do love a dollop of sour cream right at the end.
Let’s taco ’bout those 5 ingredients
Before anyone protests that my math is off, I should probably clarify that when I say “5 ingredients,” I’m not including pantry staples: olive oil, salt, and pepper. Additionally, the toppings to serve are elective, so… don’t rely. Okay?
For a celebration, set out the fillings and garnishes with a stack of just-charred tortillas, and let everybody dig in. Summer time is served!
Scroll on for the recipe, and be sure to drop a comment and tag us on Instagram in case you make them!