Sheet Pan Chicken Fajitas with Cilantro Lime Vinaigrette
An easy sheet pan dinner that is ready in 30 minutes. This Mexican dinner is full of chicken, peppers, onions, tomatoes, and pinto beans. Right before serving drizzle on the cilantro lime vinaigrette. This is a versatile dinner and can be served on it's own, in a rice bowl, or in a tortilla.
1large yellow or red onion, chopped into 1 inch chunks
2boneless skinless chicken breasts, cut into chunks or strips
1teaspooneach: chili powder, dried oregano
½teaspooneach: salt, cumin, onion powder
1cupcherry tomatoes, halved
15.5ozcan whole pinto beans, drained and rinsed
Cilantro Lime Vinaigrette
2tablespoonfresh lime juice 1 lime
1garlic clove minced
1tablespoonfresh cilantro, chopped
pinch of salt
Preheat the oven to 400 degrees and grab a large sheet pan.
In a small bowl or mason jar mix the seasonings: chili powder, oregano, salt, cumin, onion powder, black pepper. Set aside.
Place the cut onions, peppers and chicken on the sheet pan. Drizzle with oil and sprinkle on the seasoning mixture. With clean hands, toss the pepper and chicken mixture so the seasonings and oil are distributed evenly.
Place in the oven for 20 minutes.
Meanwhile make the cilantro lime vinaigrette by placing all the ingredients into a mason jar (or bowl), pop the lid on and shake vigorously until the ingredients are emulsified together (or whisk if using a bowl). Set aside.
Pull the sheet pan out of the oven and add the rinsed pinto beans and halved tomatoes, place back in the oven for 5 minutes.
Drizzle the sheet pan fajitas with the cilantro lime vinaigrette and serve.
Serving Sheet Pan Chicken Fajitas
Options for serving:With flour tortillas and toppings (sour cream, guacamole, salsa, lettuce, cheese, jalapenos...)Over rice in a bowl, topped with fresh lime wedges, salsa, avocado...With chips, salsa, and guacamole