Right here in Austin at the very least, you may’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 favourite spot. That mentioned, summer season is the time to maintain it easy, so I like a Mexican recipe that’s fast on prep and main on taste. You too? Enter my five-ingredient sheet pan hen fajitas.
Alongside my favourite summer season meals—I rely pasta al limone and grain salads amongst them—I’m all the time down for something that places traditional Mexican flavors entrance and middle. (The extra spice and the zippier the chew, the higher in my guide.) That’s why I continually have these sheet pan hen fajitas on repeat.
My present favourite reply to the “what to cook for dinner tonight” conundrum? These sheet-pan hen fajitas which might be fairly actually made fully on one sheet pan. If you line that pan with foil or parchment paper, the dreaded after-dinner clean-up turns into nonexistent.
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Sheet Pan Rooster Fajitas:
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Why You’ll Love These Sheet-Pan Rooster Fajitas
The important thing to creating sheet-pan hen fajitas with solely a handful of elements is all in the way you season it. This meal depends on boneless skinless hen breast or tenderloins, bell peppers, and onions (doesn’t get extra fundamental than that), and a beneficiant sprinkle of taco seasoning that amps up the flavour. A high-quality store-bought spice mix is stuffed with all the identical herbs and spices I’d combine up myself, however a lot faster.
Suggestions for Making Wholesome Rooster Fajitas
Tex-Mex usually will get a foul rap for being greasy or heavy, and whereas that could be true in a restaurant setting, dishes like these hen fajitas show that Tex-Mex might be filled with veggies and protein.
- The bottom. Use corn tortillas if you wish to hold them gluten-free (or like me, you simply choose the style of corn tortillas over flour). You can additionally make a tremendous fajita salad by tossing this combination with some shredded lettuce and pico.
- See ya grease. Making these on a sheet pan within the oven permits you to use manner much less oil than making them in a skillet. (Merely toss with slightly olive oil earlier than cooking.)
- Recent, flavorful toppings. Prime them with extra veggies: guacamole, pico de gallo, and cilantro. I additionally love a dollop of bitter cream proper on the finish.
How I Make 5-Ingredient Rooster Fajitas
Earlier than anybody protests that my math is off, I ought to most likely make clear that after I say “five ingredients,” I’m not together with pantry staples: olive oil, salt, and pepper. Additionally, the toppings to serve are optionally available, so… they don’t rely. OK?
For a celebration, set out the fillings and garnishes with a stack of just-charred tortillas, and let everybody dig in. Summer season is served!
Description
These Sheet Pan Rooster Fajitas solely have 5 elements—they’ll be your new weeknight go-to.
- 1 pound skinless boneless hen breasts or tenderloins, lower into 2-inch items
- 1/4 cup olive oil, plus 2 tablespoons (divided)
- Zest and juice of three limes
- 2 tablespoons taco seasoning or chili powder (divided)
- Kosher salt and freshly floor black pepper
- 5 blended peppers of your selection (bell peppers, poblanos, and many others.)
- Preheat oven to 425 F.
- In a shallow baking dish, mix ¼ cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and several other grounds of pepper. Whisk collectively, then add the hen. Put aside to let marinate whilst you prep veggies.
- Minimize peppers in half lengthwise, take away stem and seeds and lower into 1/2-inch slices. Peel and halve the onion and lower it into 1/4-inch slices.
- On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1 tablespoon taco seasoning, and a giant pinch of salt and pepper. Transfer to 1 facet of the sheet pan.
- To different facet of the sheet pan, add the hen, leaving extra marinade within the bowl. Roast the hen and greens till the hen is cooked by means of and the peppers are comfortable, about quarter-hour. Crank up the oven to broil and broil till charred, about 5 minutes.
- Char the tortillas by holding them over a gasoline flame with tongs for about 1 minute per facet. Preserve heat in a tortilla hotter, or a gallon-sized ziplock.
- Serve hen and greens with tortillas, guacamole, pico, bitter cream, and cilantro. A margarita wouldn’t harm both. Eat!
