![]() Transfer chicken to plate and let rest for about 5-10 minutes. When oil is hot, add chicken and cook 6-8 minutes per side, until deep golden brown on both sides and cooked through. At this point, the chicken and veg should all have some nice browning and charred bits, kind of like you’d get on a grill. Heat a large cast iron skillet (or other heavy bottomed skillet) over MED HIGH heat with 2 Tbsp of vegetable oil. Next, cut the chicken into 1/2-inch wide strips. Remove sheet tray from oven, and stir chicken and veg once more, turn the oven broiler on high and load sheet tray under the broiler to take on some nice char for about 3 minutes, stir, then return to broiler for another 2-3 minutes, keeping an eye on things to be sure it doesn’t burn. Place the onions and bell peppers on a work surface and slice into 1/2-inch wide pieces. Turn on the broiler and transfer the sheet pan of vegetables to the rack. Return tray to 500f/260C oven and cook for 15 minutes, gently stirring halfway through.Ĩ. Once the chicken is out of the oven, move an oven rack close to the broiler. Drizzle with olive oil and sprinkle fajita seasoning overtop. Spread meat and veg onto a flat layer on your now preheated sheet tray - you should hear a sizzle. INGREDIENTS FOR THIS ONE PAN CHICKEN FAJITAS RECIPE Chicken Boneless skinless thigh meat, cut up into bite-sized pieces. Place all vegetables, cut in strips, on sheet. Add salt pepper, spices/herbs, lime, and olive oil into bowl and mix to coat.ħ. Bake for 15-18 minutes, until chicken is cooked through. Place mixture on the rack in an even layer. Combine chicken, peppers, onion, oil, seasoning, and lime juice together in a large bowl. Slice off the outer planks of the poblano, leaving behind the core and seeds and slice into the same size as the bell peppers. Prepare a large baking sheet by placing a metal cooling rack on the tray and spraying with avocado or coconut oil. Add to the bowl with chicken and onions.ĥ. Remove any white pith left behind on the peppers then slice the pepper planks into about a ½” or 1.5cm. Slice of the sides and bottom of the bell peppers so you’re left with large planks that leave behind most of the ribs and seeds. ![]()
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