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Recipe of the Day: Easy Weeknight Sheet Pan Chicken Fajitas

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32hFLEU Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sheet Pan Chicken Fajitas Recipe courtesy of Food Network Kitchen Total: 30 min Active: 15 min Yield: 4 servings Level: Easy Ingredients 1 tablespoon chili powder Kosher salt and freshly ground black pepper 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded 1 large yellow onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken breast Juice of 1 lime, plus lime wedges, for serving 8 fajita-size flour tortillas, warmed Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving Directions Preheat the broiler to high. Line a rimmed baking sheet with foil. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes. Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil. After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Easy Weeknight Sheet Pan Chicken Fajitas | Food Network https://youtu.be/O1q9U1gsLMU

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visibility 10,843 views thumb_up 160 comment 4 schedule 1:00 2017 9 years ago
Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32hFLEU Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sheet Pan Chicken Fajitas Recipe courtesy of Food Network Kitchen Total: 30 min Active: 15 min Yield: 4 servings Level: Easy Ingredients 1 tablespoon chili powder Kosher salt and freshly ground black pepper 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded 1 large yellow onion, halved and thinly sliced 2 tablespoons extra-virgin olive oil 1 1/2 pounds boneless, skinless chicken breast Juice of 1 lime, plus lime wedges, for serving 8 fajita-size flour tortillas, warmed Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving Directions Preheat the broiler to high. Line a rimmed baking sheet with foil. Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes. Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil. After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Recipe of the Day: Easy Weeknight Sheet Pan Chicken Fajitas | Food Network https://youtu.be/O1q9U1gsLMU