Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are a simple, flexible meal that works just as well for busy weeknights as it does for freezer prep. Everything cooks together on one pan with a homemade spice blend for bold flavour and minimal cleanup.

Filling

• 450g chicken breast

• 1 bell pepper

• 1 small red onion

• 2 portabello mushrooms 

Seasoning

• 1 Tbsp cornstarch

• 2 tsp chili powder

• 1 tsp paprika

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp cayenne pepper 

Directions

1. Cut chicken, bell peppers, and onion into strips. Place in a large bowl.

2. In a small bowl, add corn starch, chili powder, salt, paprika, sugar, onion powder, garlic powder, and cayenne. Mix well.

3. Sprinkle seasoning over chicken & vegetables and stir to coat ingredients evenly. 

4. Combine all ingredients in a freezer bag and shake to coat with seasoning mix. Freeze until the night before you want to make it, or make it right away.

5. If frozen, thaw ingredients in fridge overnight.

6. When the ingredients have completely thawed, pour onto lined cookie sheet, and bake at 350°F for 20 minutes. 

7. Serve on tortillas with salsa, sour cream, and shredded cheese.