These Sheet Pan Fajitas are an amazing 30 minute meal that your family is going to love!
Can I vent to you guys for a minute?
There are so many days that I wish I could just walk away from Facebook and never look back. But since it’s kind of necessary for business, I am hanging in there with it.
But here is what I wish. I wish that people would not say things on Facebook that they wouldn’t feel comfortable saying to my face. The other day – and here is where I am really going to vent and sound whiney – someone called my fudge disgusting . . . a fudge they had never tried. Someone else called me a fat _____ (<—– something I would never write on my blog and don’t even feel comfortable saying out loud, but it rhymes with punt). Yesterday day someone told me to “F off” because of something I had written about Pi Day . . . . basically just a pie you could eat. Nothing about kicking kittens.
In my lighter moments I can laugh it off, but in the darker moments it makes me seriously concerned about the world I’m raising my kids in. So before I give you the recipe today – one that someone will undoubtably tell me isn’t a true fajita – can I ask you something? And I promise I will do the same! Can you just remind your kids that you can’t take your words back? Remind them to be kind. To treat others the way they want to be treated.
I think in this world where we are disconnected and talking to people through typed words it is so easy to say things that you don’t *really* want to say. So even if we weren’t raised in a world of texting and Facebook, let’s teach our kids how to navigate through this technology filled world with grace, love, kindness, and humility.
*Puts soap box away to talk about fajitas.*
So these awesome Sheet Pan Fajitas start with some spices I’m sure you have in your pantry (you can see those above the soap box). But you could totally just use a spice mix. Mix it up and throw it over some cut up red and green pepper, red onion, and diced chicken. Then you add some olive oil and some lime juice and pop it in the oven for 20 minutes. That’s it! You guys prep is about 10 minutes, but you could totally do it all ahead of time. And then baking is 20 minutes.
A full meal done in a half hour with only 10 minutes of hands on time is a total win in my book.
And just in case you were wondering, I deleted the two super foul comments and banned the users who left them. The fudge person, I gently reminded them that they are commenting on someone’s hard work . . . and they deleted the comment themselves. And now that I have vented to you, my kind wonderful readers, I will move on.
Because this world is full of far more good than not.
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 red onion, sliced
- 1 pound of chicken, diced
- 1 TBSP cornstarch
- 2 tsps chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp sugar
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 3 TBSPs olive oil
- 2 TBSPs lime juice
- 8 eight inch tortilla shells
- Preheat your oven to 425 degrees.
- Line a baking sheet with parchment paper. Add diced chicken, sliced peppers, and sliced onion.
- Mix together the cornstarch, chili powder, salt, paprika, sugar, onion, powder, garlic powder, cayenne pepper, and cumin. Sprinkle seasoning mix over the vegetables and chicken. Toss to combine.
- Evenly spread the olive oil and lime juice over the vegetables and chicken and toss to combine.
- Cook for 19 minutes or until chicken is cooked through and vegetables are tender.
- Enjoy immediately with tortilla shells.
Other sheet pan dinners you might enjoy: