So you're a parent on the go, and you need to make a quick and easy dinner for the family. The kids have to love it, you have to be able to pull it together in a short time and, oh yeah, it has to be a quick cleanup too. No problem! Julie Evink, who wrote the cookbook Eats and Treats, stopped by Tonia's Kitchen to talk about her recipes, many of which can be made in around 30 minutes time. Julie told Tonia about her Sheet Pan Chicken Fajitas, which she says are very easy to make. In essence, you gather all your ingredients and bake them up! And voila! Dinner is served
- 2pounds boneless, skinless chicken tenderloins, diced into 1½ pieces
- 1large red bell pepper, sliced thinly (about ¼ inch thick)
- 1small yellow onion, peeled and sliced thinly (about ¼ thick)p
- 4½teaspoons ground chili powder
- 1½teaspoons ground cumin
- 1½teaspoons smoked paprika
- 1teaspoon dried oregano
- 3/4teaspoon garlic powder
- 1/2teaspoon onion powder
- 1/4teaspoon cayenne powder
- 1tablespoon kosher salt
- 2tablespoons extra-virgin olive oil
- 2tablespoons fresh lime juice
- 3tablespoons scallions, finely chopped
- flour or corn tortillas, for serving
- sour cream, for serving
- guacamole, for serving
- salsa, for serving
- cilantro-lime rice, for serving
Preheat the oven to 375 F.
2.In a large bowl, add chicken, bell pepper and onion
3.In a small bowl, add all of the spices and salt and whisk to combine.
4.Pour olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
5.Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.
6.Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.
