An easy weeknight dinner that only requires one pan!
By Erica Kastner of Buttered Side Up.
Preparation:
To cook:
Level: Easy
Ingredients
- FOR THE FAJITA SEASONING:
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Cumin
- ½ teaspoon Oregano
- ½ teaspoon Paprika
- ½ teaspoon Black pepper
- ¾ teaspoons salt
- FOR THE CHICKEN AND VEGETABLES:
- 2 Large boneless skinless chicken breasts
- 1 Medium red onion, thinly sliced
- 1 Red bell pepper, sliced
- 1 Green pepper, sliced
- Tortilla wraps, sour cream, avocado, cilantro and lime, for serving (optional)
Preparation
For the fajita seasoning:
In a small bowl, whisk together all the ingredients for the fajita seasoning.
For the chicken and vegetables:
Preheat the oven to 425°F.
Season both sides of the chicken breasts with the fajita seasoning. Put aside.
Arrange the onion and peppers evenly on a rimmed baking sheet. Place the seasoned chicken on top. Bake until chicken is cooked through and registers 165°F for the most part, about 22 to 30 minutes. Remove the chicken to a plate and let rest for 10 minutes. If the vegetables are not cooked enough to your liking, you can cook them further while the chicken rests.
Slice the chicken and serve with vegetables. You can also serve with tortillas, sour cream, avocado, cilantro and a squeeze of lime.
