This is one of my go to weeknight meals when I want dinner on the table in under 30 minutes. Easy to throw together and made on one sheet. It’s one fo my favorite ways to use up all of the colorful bell peppers at the farmers market. Chipotle has a smokey heat if, you like a little less spice go for New Mexican chili powder. I love to serve these on tortillas with a squeeze of lime, avocado, and salsa or as a bowl over rice and beans. If you prefer to make these vegetarian add another bell pepper and add black beans the last 5 minutes of roasting.
Chipotle Chicken Fajitas
Description
This is one of my go to weeknight meals when I want dinner on the table in under 30 minutes. Easy to throw together and made on one sheet. It’s one fo my favorite ways to use up all of the colorful bell peppers at the farmers market. Chipotle has a smokey heat if, you like a little less spice go for New Mexican chili powder. I love to serve these on tortillas with a squeeze of lime, avocado, and salsa or as a bowl over rice and beans. If you prefer to make these vegetarian add another bell pepper and add black beans the last 5 minutes of roasting.
Ingredients
Spice blend:
1 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1.5 lbs boneless skinless thighs or breast, cut into strips
2 tablespoon olive oil or avocado oil
2 bell peppers, any color, sliced- I like red and orange
1 small onion, sliced
1/2 lime
Favorite toppings: avocado, guacamole, salsa, cilantro
Instructions
- Preheat oven to 375.
- Combine the spice blend in a small bowl.
- On a parchment lined sheet pan, toss the onion, bell peppers, and chicken with a drizzle of olive oil and the spice blend. Spread out in an even layer.
- Bake for about 25 minutes, until chicken is cooked through and veggies are tender and starting to caramelize. Squeeze 1/2 lime and cilantro over the pan before serving.
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