Flour Power Kids Cooking Studio shares this easy recipe for a quick weeknight meal. And watch Flour Power's kid chefs whip up a veggie version of this yummy dinner recipe.
Sheet Pan Chicken Fajitas
Ingredients: (4 servings)
1 tbsp chili powder
Kosher salt and pepper
1lb baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
2 tbsp extra-virgin olive oil
1 ½ lbs boneless, skinless chicken breasts
Juice of 1 lime, plus lime wedges, for serving
8 fajitas-size tortillas, warmed
Shredded Monterey Jack cheese, salsa and sour cream for serving
Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 2 tsp salt and 1 tsp pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tbsp of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
Meanwhile, cut the chicken into ¼-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tbsp oil.
After the peppers are softened and starting to char, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Serve with warmed tortillas, Monterey Jack cheese, guacamole, salsa, sour cream and lime wedges.
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