Chicken Fajitas and the Emerald Isle……

I imagine I’m not alone in an occasional lack of creativity when it comes to weeknight meals. It’s only Bill and me now most nights, and, although I cook for living, it’s amazing how often that doesn’t translate to a delicious dinner on the table. This Sheet Pan Chicken Fajitas is a lifesaver. You can easily adjust it to your favorite proteins, veggies and extras to make a terrific, tasty dinner your whole family will love.

I’m a month into the trial of my new ventures here in KilKenney Kitchen and, so far, it’s a blast. I’m learning a ton about planning and preparing meals to go, and loving the feedback from my family and friends who’ve ordered the meals. I always say you can’t hurt my feelings (at least when it comes to cooking) so I welcome all of your thoughts, ideas, suggestions and critiques.

I’ve posted a Seasonal Soup Series of cooking classes coming in January – a terrific holiday gift to yourself or your favorite home cooks! We’ll make homemade broth (chicken & vegetable) and master the basics of hearty and healthy soups and, of course, have some laughs along the way. Click the link above to check it out.

And now for the Emerald Isle – Bill and I leave this morning for ten days in Ireland. I’m sure we’ll find any number of fabulous food places to “research” and we plan to enjoy loads of hikes, sites, pints and, my personal favorite, Lyons Tea.

I’ll be back the week of November 22nd with a nice light Tuesday menu and and a beautiful breakfast option for the, always bustling, Thanksgiving day.

I look forward to sharing our Irish adventures so be sure to follow me on Instagram or Facebook if you’d like to come along.

Sheet Pan Chicken Fajitas

A tasty, zesty, quick weeknight dinner your whole family will love

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Ingredients

Seasoning

• 2 teaspoons chili powder
• 1.5 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon coriander optional
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Fajita Filling

• 1 pound boneless chicken breast
• 1 large onion sliced thick
• 2 large red pepper or yellow or orange
• 2 large poblano peppers sliced
• 4 cloves garlic diced
• 1 large lime quartered
• 1/2 bunch cilantro optional

Instructions

Seasoning

• Mix all the spices together and give it a stir
  

Fajita Filling

• Preheat oven to 400 degrees
• Slice the chicken breast into 1" thick slices, drizzle with olive oil and add half of the seasoning mix
  
• Combine the sliced vegetables, drizzle with olive oil and add the other half of the seasoning mix
  
• Spread the vegetables on a sheet pan along with the chicken slices and sprinkle the chopped garlic on top
  
• Bake for 20-25 minutes until the veggies are roasted and the chicken is fully cooked (165 degrees in the center) and squeeze the lime on top
  
• Serve with tortillas, sour cream, cilantro and your favorite side dish
  

Course: Dinner

Cuisine: Mexican

Keyword: Chicken, Quick & Easy