Sheet pan dishes are probably the easiest and fastest way to prepare a meal. While I generally fuss over classic recipes that require more work and cleanup, this method has become a keeper.
While similar to the “one pot” dish, it’s far more versatile. It can be anything from Scampi to Beef Kabobs without the skewers. Prep time is minimal and there’s very little cleanup.
A sheet pan is a shallow baking pan made from aluminum or stainless steel. It measures, 26-by-18 inches or 18-by-1313 in with 1-inch sides. If you don’t have a sheet pan, a broiler pan can be substituted.
Sheet Pan Chicken Fajitas
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
1-pound chicken breast, boned, skinned and thinly sliced
1 red pepper, sliced
1 green pepper, sliced
1 red onion, sliced
Sour cream (optional)
Cilantro, chopped (optional)
Avocado, sliced (optional)
Combine the cornstarch, chili powder, salt, paprika, oregano, garlic powder, cayenne pepper and cumin in a small bowl and set aside.
Preheat oven to 400 degrees F°. Line a rimmed sheet pan with aluminum foil.
Spread the chicken and vegetables onto the prepared pan and drizzle with olive oil, then season with spice mixture.
Roast in the preheated oven, until chicken is no longer pink and vegetables have softened, 20 to 30 minutes. This can be served in soft tortillas, taco shells or on top of rice. Garnish with sour cream, avocado and cilantro.