, It’s a Sizzling Summer with Sheet Pan Chicken Fajitas Azure Rountree Fun, Delicious and Festive J une days are heating up and so are savory dishes like Sheet Pan Chicken Fajitas! This recipe has marinated chicken and vegetables that are sizzled to perfection, then topped with delicious, seasoned lime sauce all wrapped up in a soft flour tortilla, making it the ultimate summer meal! Sheet Pan Chicken Fajitas 9 Chicken Thighs 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Green Bell Pepper 1 Yellow Onion Flour Tortillas Sour Cream Shredded Cheeses bowl and set aside. Slice the red, yellow, green bell peppers and onion into thin strips, then add to the mixing bowl with the chicken. In a medium size bowl, combine the vegetable oil, lime juice, red wine vinegar, Dijon mustard, garlic powder, smoked paprika, ground ancho chile pepper, onion powder, ground cummin, salt and pepper. Stir together, then add to the bowl of chicken and vegetables. Mix well and while the mixture marinates, preheat the oven to 425 degrees. Once the oven is ready, spread the chicken and vegetables onto the sheet pan. Bake on the 3rd (middle) rack for 15 minutes. Remove the pan from the oven and drain the juices into a 2-quart pot. Bring the juice to a boil over medium high heat, then reduce to medium and stir while cooking for 15 minutes. While the sauce is cooking, add the chicken and vegetables back to the oven and broil on high for 5 minutes, then turn the pan around and broil on high for an additional 5 minutes. Once the sauce and the chicken and vegetables are done, serve with flour tortillas, sour cream, and shredded cheese if desired. For Marinade & Sauce: ¼ cup Vegetable Oil 4 Tablespoons Lime Juice 2 Tablespoons Red Wine Vinegar 2 Tablespoons Dijon Mustard 1 teaspoon Garlic Powder 1 teaspoon Smoked Paprika ½ teaspoon Ground Ancho Chile Pepper ½ teaspoon Onion Powder ½ teaspoon Ground Cummin 1 ½ teaspoon Salt ½ teaspoon Black Pepper Set aside an 11x17 inch pan for baking. Trim some of the fat from chicken thighs, then cut into thin slices making sure to cut against the grain. Add the sliced chicken to a large mixing Kid Friendly Recipes from the Kitchen of Azure Rountree is available at The Advance. A portion of the proceeds from every book sold will go to benefit children with special needs. , It’s a Sizzling Summer with Sheet Pan Chicken Fajitas Azure Rountree Fun, Delicious and Festive J une days are heating up and so are savory dishes like Sheet Pan Chicken Fajitas! This recipe has marinated chicken and vegetables that are sizzled to perfection, then topped with delicious, seasoned lime sauce all wrapped up in a soft flour tortilla, making it the ultimate summer meal! Sheet Pan Chicken Fajitas 9 Chicken Thighs 1 Red Bell Pepper 1 Yellow Bell Pepper 1 Green Bell Pepper 1 Yellow Onion Flour Tortillas Sour Cream Shredded Cheeses bowl and set aside. Slice the red, yellow, green bell peppers and onion into thin strips, then add to the mixing bowl with the chicken. In a medium size bowl, combine the vegetable oil, lime juice, red wine vinegar, Dijon mustard, garlic powder, smoked paprika, ground ancho chile pepper, onion powder, ground cummin, salt and pepper. Stir together, then add to the bowl of chicken and vegetables. Mix well and while the mixture marinates, preheat the oven to 425 degrees. Once the oven is ready, spread the chicken and vegetables onto the sheet pan. Bake on the 3rd (middle) rack for 15 minutes. Remove the pan from the oven and drain the juices into a 2-quart pot. Bring the juice to a boil over medium high heat, then reduce to medium and stir while cooking for 15 minutes. While the sauce is cooking, add the chicken and vegetables back to the oven and broil on high for 5 minutes, then turn the pan around and broil on high for an additional 5 minutes. Once the sauce and the chicken and vegetables are done, serve with flour tortillas, sour cream, and shredded cheese if desired. For Marinade & Sauce: ¼ cup Vegetable Oil 4 Tablespoons Lime Juice 2 Tablespoons Red Wine Vinegar 2 Tablespoons Dijon Mustard 1 teaspoon Garlic Powder 1 teaspoon Smoked Paprika ½ teaspoon Ground Ancho Chile Pepper ½ teaspoon Onion Powder ½ teaspoon Ground Cummin 1 ½ teaspoon Salt ½ teaspoon Black Pepper Set aside an 11x17 inch pan for baking. Trim some of the fat from chicken thighs, then cut into thin slices making sure to cut against the grain. Add the sliced chicken to a large mixing Kid Friendly Recipes from the Kitchen of Azure Rountree is available at The Advance. A portion of the proceeds from every book sold will go to benefit children with special needs.
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