09-741-0881

09-742-3142

Bar Ilan St 1, Ra'anana, Israel

©2018 by Meatland. Proudly created with Wix.com

Sheet Pan Chicken Fajitas

March 1, 2017

'Sheet pan meals' are the hottest topic on the recipe blogging scene and it's easy to understand the appeal.

What's not to love about a recipe that uses just one baking pan, can be cooked and ready to serve in under 30 minutes, and easily stretches to feed a crowd?

(The New York Times food writer called this sheet pan trend 'the poster child for hands-off cooking' which sums it up perfectly.)

With the Pesach pace picking up, no-fail recipes like these are a godsend, and this version is one of my favorites.

Adapt vegetables to your tastes, substitute chicken with tofu or soya strips for vegetarians, and see serving ideas in the notes.  

Dare I say that sheet is right up your culinary street?


 

 

750 grams chicken fillets, cut in strips
1 red pepper, cut in strips (see notes)
1 yellow pepper, cut in strips (see notes)
1 orange pepper, cut in strips (see notes)
1 green pepper, cut in strips (see notes)
1 red onion, halved and sliced
Pita OR tortilla (see below)

MARINADE
1/4 cup olive oil
1 tablespoon lemon juice
1 teaspoon salt
2 teaspoons crushed garlic
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon hot paprika or chili flakes

1: Combine vegetables and chicken strips in a large bowl, mix marinade ingredients together, and toss through.
2: Allow to marinate for a minimum of 20 minutes - more time is better - then spread out on a baking sheet and cook at 180 C for approximately 20 minutes till chicken is cooked through, and vegetables are beginning to lightly brown.
3: See notes for serving ideas and side dishes.

- Serve in warm, rolled up tortilla with guacamole, lettuce and salsa for a fajitas Mexican theme.
- Serve in pita with tahini and shredded cabbage for easy shawarma Middle Eastern style.
- Make a full meal of this and serve on top of couscous cooked with orange juice and tossed with cranberries and almonds for a Moroccan flavor.

COOK'S NOTES: Peppers may be substituted with cubed eggplant, halved cherry tomatoes, small sweet potato cubes, zucchini chunks etc. Recipe serves approximately 6.

Please reload

Our Recent Posts

November 6, 2019

Please reload

Archive

Please reload

Tags