Isn’t it the greatest when you can toss a protein with some veggies on a baking sheet pan and have a meal ready in 20 minutes? I like preparing different variations for different weeknights to make things easy yet interesting. You can serve this sheet pan chicken fajitas with tortillas, a fresh tomato salad and sliced avocados.
- 2 lb extra thin chicken cutlets
- 2 peppers, thinly sliced
- 1 onion, thinly sliced
- 1 squash or zucchini, sliced and halved
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 1⁄2 tsp chili powder
- 3⁄4 tsp salt
- 1⁄2 tsp garlic powder
- 1⁄4 tsp ground black pepper
- 1⁄8 tsp cayenne pepper
- Pinch of red pepper flakes (optional)
Preheat oven to 400 degrees. Toss chicken, vegetables, oil and spices in a large bowl or ziplock bag until well mixed. Arrange on a baking sheet pan and roast for 20 minutes.