Sheet Pan Chicken Fajitas
25 minutes plus 1 hour to marinate
6 servings
Ingredients
2 pounds boneless skinless chicken breasts, cut into thin slices
1/4 cup taco seasoning
1 tablespoon olive oil
1 lime, juiced
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
Small flour tortillas, warmed
Avocado and cilantro for garnish
Salsa or hot sauce
Directions
- In a large bowl, combine the taco seasoning, olive oil and lime juice to make the marinade. Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.
- Preheat oven to 375 F.
- Spread the marinated chicken and veggies across a greased sheet pan and bake for 15 minutes, or until meat is cooked through.
- Serve with tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.
Recipe adapted from TheModernProper.com.
Baked Sweet Potato Fries with Guacamole
35 minutes
6-10 servings
Ingredients
For the Sweet Potatoes:
3 large sweet potatoes, peeled and cut into thin strips
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
For the Guacamole:
2 avocados, peeled and mashed
1 small white onion, finely chopped
1 tomato, finely chopped
1 clove garlic, minced
1 lime, freshly juiced
Salt and pepper, to taste
Directions
- Preheat oven to 400 F.
- Spread the sweet potatoes evenly across a sheet pan. Drizzle with olive oil and add the garlic powder, salt and pepper.
- Use your hands to toss the sweet potato fries, making sure they are fully coated with the olive oil and seasonings.
- Bake for 24–28 minutes, flipping the sweet potatoes halfway so they are evenly browned.