Easy Dinner Ideas: Sheet Pan CHICKEN FAJITAS

#food #easydinner #chickenfajitas
Easy dinner ideas can be hard to come up with, specially with hectic and busy schedules as the norm. With that in mind, this easy video tutorial for a 35-minute Sheet Pan Chicken Fajitas Recipe is a great solution to the problem! In no time, you will be on your way to a successful and delicious meal!

🖨️ FULL PRINTABLE recipe here : https://villacocina.com/easy-sheet-pan-chicken-fajitas/

✦ Recipes mentioned in this video ✦ (PRINT)
– Frijoles de la olla : https://villacocina.com/frijoles-de-la-olla-mexican-bean-recipe/
– Mexican rice : https://villacocina.com/easy-mexican-rice/
– Mexican white rice : https://villacocina.com/mexican-white-rice/
– Pico de Gallo : https://villacocina.com/pico-de-gallo-mexican-salsa/

✦ Mexico food blog videos ✦ (VIDEO)
– The carnitas capital of the world: https://youtu.be/h3rk0Xbtlgs
– The authentic and iconic Mexican cook out: https://youtu.be/j8sMgTldzcg

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✦ Chicken sheet pan fajitas recipe ✦

2 lbs chicken thighs (boneless, skinless)

→ Marinade
1/4 cup avocado oil : https://amzn.to/34oS6f1
1/4 cup lime juice
2 TBSP red wine vinegar : https://amzn.to/39IfF4o
2 TBSP dijon mustard : https://amzn.to/3FxDY1E
4 ea garlic cloves, finely minced or pressed
1/2 tsp ground ancho chile : https://amzn.to/3CuQAE9
1 tsp smoked paprika : https://amzn.to/3GPY1IQ
1 tsp ground onion : https://amzn.to/36FwhZP
1/2 tsp ground cumin : https://amzn.to/3CA3xN6
1/2 tsp ground black pepper : https://amzn.to/2TZ2FjA
2 tsp kosher salt : https://amzn.to/3e5Lm7k

→ Veggies
1 ea red bell pepper
1 ea yellow bell pepper
1 ea poblano pepper
1 ea white onion

→ Top with
Cilantro, chopped

→ Sides
Corn tortillas : https://villacocina.com/corn-tortilla-recipe/
Salad (pico de Gallo, Mexican cream)

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(As an Amazon Associate I earn from qualifying purchases)
➤ Baking Sheet pans: https://amzn.to/3MhHfDn
➤ Le Creuser 2 qt saucepan: https://amzn.to/2TM2RPD
➤ Oxo garlic press: https://amzn.to/43bucxd
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➤ Cuisinart oven mitts: https://amzn.to/2ZeosUg
➤ OXO White cutting board: https://amzn.to/30xvi82
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in: https://amzn.to/36zJRJZ
➤ Shun Classic 8” Chef’s Knife All-Purpose Blade, Curved Blade for Easy Cuts; Cutlery Handcrafted in Japan: https://amzn.to/35AAqKm
➤ Oil container : https://amzn.to/3NlZT0m
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Bajitas is a Timeless recipe there’s so many to choose from and today we’re going to be making them in a sheet pan super easy everything’s just going to get tossed together it’s one simple step but there’s a few details we need to discuss first things first we need to

Preheat that oven which I already did to 450° fah now take your sheet pan Which is empty just place it in there we need that sheep pan to get nice and hot now let’s get started on the marinade start by measuring out 1/4 cup of avocado

Oil we’re going to do 1/4 cup of lime juice as well freshly squeezed that’s the best you can do I just wish I had a tree out in my yard like we did in Mexico fresh ingredients oh that would be nice nothing beats it squeeze those lime wedges in there thankfully These

Are nice and juicy which I’m always happy about because oh my goodness some of them are just poor pour I’ve stuck with this recipe for a long time because it is just so good and I do believe that a good marinade makes the world of a difference when you’re making fajitas

Now do 2 tablespoons of red wine vinegar it’s just going to add to that acidity level Perfection two tablespoons of djon mustard I just have to say it goes so well with chicken so it’s a must for this recipe four garlic cloves you can mince them but I’m going to use my garlic

Press it’s going to get them really nice and fine by the way if you’re interested I am going to leave you the link to this fancy little tool that’s very inexpensive down in the description area we’re just going to remove some of the garlic that was left inside give it

A fine mins because everything’s going to get used in this recipe add it in ground ancho Chile smoked paprika ground cumin some ground onion I love it of course we’re going to do kosher salt and some freshly ground black pepper everything’s going to get completely whisked in especially that

Mustard it’s going to make it really creamy and bring everything together set this aside momentarily and move on to the veggies we’re going to be using three bell peppers and you can literally pick whichever color you like the red one and the yellow one are going to be

More on the sweeter side and if you pick a green bell pepper is going to be more on the grassy side today I decided to use Bano pepper because it has more flavor we use it a lot here at home so I always have some in the fridge I’m just

Going to start by removing the flesh the skin whatever you want to call it from the seed and stem area just lice it you don’t want to make them too thin because you do want them to withstand to the heat of the oven these are going to go straight into

This huge Bowl which I’m going to use to toss everything in there now the red bell pepper yes I know this one’s huge but what can I say I picked it yes he did it’s so funny because he picked the big one and a tiny little yellow one it

Works though they have nothing else to choose from oh really same thing it’s going to get sliced let’s do a whole white onion we are going to need 2 lbs of chicken and we need to pick a cut that’s going to withstand really high heat because they are going to get sliced and

We don’t want them to dry out for example breast is not going to work so boneless chicken thighs it is plus they have a lot of flavor and they’re so easy to work with talking about keeping them nice and tender there’s another step that’s going to help us achieve that and

That is cutting Against the Grain I know we’ve heard about cutting Against the Grain when it comes to meat but it also works with chicken and that’s exactly what we’re doing today take each piece and if you need to cut you can do that you can easily identify in which

Direction the grain is running I can see it here just going to take it and cut against it slice them as close in size as possible to the bell peppers it’s important to take out the chicken from the fridge and leave it out for about 15

To 20 minutes that way it’s not so cold when we cook it again that’s going to help it cook more evenly marinade goes into the peppers and onion and so does the chicken just mix everything to combine get that marinade well distributed all right this is good to go

Follow me just going to place it here momentarily because I need to get that sheet pan out of the oven and this is just going to speed up that cooking process immediately layer those fajitas and I have to say it’s all about that satisfaction of the sizzling as well

Arranged them in a single layer I love this process because it feels like it’s just easy cleanup don’t get me wrong I love the classic fajitas you do get a little bit of splatter totally worth it but try this as well because it’s amazing perfect for any weekday and if

You’re not into washing dishes yes all right let’s put this back into the oven carefully now we’re going to cook them halfway it’s going to take about 10 to 15 minutes these fajitas are going to release a little bit of juice but that is fine because I have a solution

Solutions to problems not necessarily a problem we’re good to go because these are going to turn out so delicious just take that and tilt it over a saucepan to get all of that Juice released beautiful this is going back into the oven to finish cooking but this time we’re going

To set it to broil and that’s going to be on high about 10 minutes to get a nice Char as well as far as the saucepan we’re going to bring this up to a gentle simmer just allow it to cook for about 8 to 10 minutes we want to make sure everything

Is well cooked and also the flavors are going to intensify now remember we’ve got all of those Tangy flavors in there and I’m going to show you what to do with it later on halfway through cooking I am going to rotate him that way that color remains even all

Across all right the time has come and I don’t know I’m so proud I am loving love love loving this color just going to double check that they are cooked which I’m almost sure they are because they’ve been cooking for 25 minutes but we just have to make

Sure oo so tender I can feel it all right we are at 171 180 which is safe see that’s what I’m saying these are still tender at around 185 which is great lastly sprinkle some chopped cilantro all over it I would say also squeeze a little bit of lime juice in

There but it’s not going to be necessary because this is going to get those juices that were cooking dled all over them so it’s going to be good and I already turned off the heat because this sauce or juices is already done you can pair these fajitas with a

Nice portion of fries de laoya or even Reed and Mexican rice which I have two versions I have a white and a red one but but since Nelson and I had a lot of fun in Mexico we decided we could benefit from a nice salad go G right

Over it and let’s just do a little bit of Mexican style Cream I think I even grew a little bit of a belly that means he had a lot of fun let’s go to the other one this is a dyed type of cheese but you can also do C or

Even geso Fresco a little bit over those beans and if you taste these fajitas They are packed with a flavor they’re so so good our lovely sauce that’s had time to concentrate those flavors and just drizzle some of it right over those fajitas oh my goodness I would call it

Liquid Gold it’s just got all the amazing flavors of fajitas all right let’s do it let’s do it this is so good I mean I’d be lying if I told you I didn’t taste it already I like picked a little piece of chicken that looks really good and tender my goodness tender so

Good I’ll share a tortilla with you thank you those fajitas are topnotch I just love it love it this is so good M wow sometimes people get the idea that Mexican food is unhealthy but that’s pretty far from reality to be honest if you make it right there is I mean like

Any other Cuisine there is dishes that might be on the higher carb ratio but overall there’s so many amazing traditional authentic dishes that are good for you although I think fajitas is more of the like the northern part of Mexico in Texas because I’m Froman you don’t really hear about fajitas I I

Started eating them once I came to the United States not all the dishes are popular in all of Mexico but this doesn’t mean that they’re not good it’s just that Mexico so big remember when youra said that people in the Pueblo they do not accept chicken that was

Basically gotten the day before it has to be from that same day yeah people don’t buy it it has to be from the same day fresh chicken yeah we’re picking we sounds like too much people well just joking you guys don’t want chicken from the day before this is so good guys

M we’re going to finish up this meal I really hope you enjoyed it bye everyone bye Everyone