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Sheet Pan Chicken and Mushroom Fajitas
| Prep Time: | 15 mins |
| Total Time: | 40 mins |
| Meal Type: | Lunch, Dinner |
| Contributed By: |
|
| Source: | Living Plate |
| Servings: | 4 |
| Download: | Download Recipe |
Spice Blend
Ingredients
- 1 tsp Chili Powder
- 1 tsp Cumin, ground
- 1/2 tsp Oregano
- 1/2 tsp Paprika
- 1/2 tsp Black Pepper, ground
- 1/4 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Directions
Make
- Combine all ingredients in a small bowl and set aside.
Fajitas
Ingredients
- 1 1/2 lb Chicken Breast, boneless, skinless, sliced
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 White Onion, sliced
- 8 oz Mushrooms, sliced
- 2 Cloves Garlic, minced
- 2 Tbs Olive Oil
- 1/4 cup Cilantro, chopped
Directions
Prep
- Preheat oven to 425° Fahrenheit.
- Line a large sheet tray with parchment paper.
- Wash and cut all vegetables.
Make
- Spread chicken, peppers, onion, mushrooms, and garlic on the sheettray. Pour the olive oil and spice blend over the pan and toss together with hands.
- Bake in the oven for 20 to 25 minutes or until chicken is cooked through. Remove from oven.
- Finish with cilantro and serve with Lime-Yogurt Sauce and Pico deGallo.
Lime-Yogurt Sauce
Ingredients
- 1 cup Greek Yogurt, plain, non-fat
- 1/4 tsp Chili Powder
- 1/2 Lime, juiced and zested
Directions
Make
- While Fajitas are cooking, combine all ingredients in a bowl and reserve until service.
Pico De Gallo
Ingredients
- 3 Tomatoes, diced
- 1/4 White Onion, diced
- 2 Tbs Cilantro, chopped
- 1/4 Jalapeno Pepper
- 1/2 Lime, juiced and zested
- 1 Clove Garlic, minced
Directions
Prep
- Wash and cut vegetables.
Make
- While fajitas are cooking, combine ingredients in a bowl and reserve until service.
