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Betsy Ramirez

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30 Minute Sheet Pan Chicken Fajita Dinner

Hi, friends! I know it’s been a couple of weeks since I’ve been around. I took a nice long break to visit family. It was so wonderful to share memories and food with those I love. I got to eat my mom’s amazing meatloaf which is one of my favorite things on the planet. My kids and boxer rode around my parents backyard in a golf cart every single day. We went to The Parthenon in Nashville and had fun at a Nashville Sounds game. Now, I am back in my own kitchen making dinners my family loves while trying to keep my kitchen clean. These Sheet Pan Chicken Fajitas take 30 minutes to get on the table! I would like to tell you that there will be leftovers, but it was gobbled up pretty quick.

Little prep is involved in this quick and simple dish. I put a pot of rice on the stove when the pan went in the oven. I cut up some fresh strawberries and avocado and dinner was ready in 30 minutes. These are the meals I just love; little prep, little clean up, and little time! Sheet pan dinners are pretty popular and I did Asian Sheet Pan Chicken and Broccoli not long ago using the same formula but different flavors. I made you a shopping list so it’s even easier for you! 

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30 Minute Sheet Pan Chicken Fajita Dinner
Author: Betsy Ramirez
Recipe type: Main Dish
Prep time:  30 mins
Cook time:  30 mins
Total time:  1 hour
Serves: 4 servings
 
30 minutes is all you need to get this healthy sheet pan dinner on the table!
Ingredients
  • 2 lbs. chicken tenderloins (10-12 per pack)
  • 3 large limes
  • 1 red bell pepper
  • 1 yellow onion
  • 2 garlic cloves
  • 1 tablespoon oregano
  • ½ teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • Olive oil
  • Cilantro for garnish
Instructions
  1. Juice 2 limes and place in a casserole dish.
  2. Combine spices: oregano, chili powder, cumin, garlic powder, salt, and fresh garlic.
  3. Set aside 1 tablespoon of spice mixture for the vegetables.
  4. Season chicken tenderloins with remaining spices.
  5. Place chicken in the casserole dish with the lime juice.
  6. Cover and marinate 15 minutes in the refrigerator. After 15 minutes, flip chicken over for a full marinade.
  7. Preheat oven to 350 degrees.
  8. While chicken is marinating slice vegetables and place them on a sheet pan covered in parchment paper.
  9. With remaining tablespoon of spice mixture, season the vegetables.
  10. Lightly drizzle olive oil over the vegetables and toss to lightly coat.
  11. Remove chicken from marinade and place next to the vegetables on the sheet pan.
  12. Bake for 30 minutes.
  13. Remove from oven and squeeze half a lime over sheet pan and garnish with fresh cilantro.
  14. Serve with tortillas, rice, avocado, and fresh fruit.
3.5.3226

Do you make sheet pan dinners? What is your favorite?

 

 

Author: Betsy Ramirez

Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!

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I am so tickled you are here!

I'm Betsy! I'm a registered dietitian, homeschool mom, Air Force wife, & world traveler. I love my family, food, crafts, exercise, nutrition, and now homeschool! Thank you for joining me at my kitchen table.

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