Okay, I almost didn’t post this recipe because it’s such an easy/non-recipe. BUT…I don’t know about you, but for me, the end of July is dragging in the kitchen, so I could use as many easy/non-recipes as humanly possible. Who wants to be inside fussing with food? I want to be outside, swimming, bike riding, golfing, hanging out with my family and friends…so, I’ll take as many recipes as possible that are simple.
What makes this recipe even more simple than my normal Sheet Tray Suppers is that I just bought fajita chicken already seasoned up from behind my butcher’s counter. My grocery store sells fajita chicken this time of year (not cooked, just seasoned) and I know many others do too. But…if yours does not, then just season some sliced chicken yourself with a little taco seasoning or chili powder. Easy, easy, easy! I literally threw this on a baking tray, popped it in the oven and forgot about it until we were ready to eat. I pulled it out and served it alongside some of Tab’s Guacamole. Dinner was DONE!
This recipe serves as many as you want! Just load your baking sheet up with as much as your family needs for the night.
Fajita chicken (we used a chicken that was uncooked but already seasoned for fajitas from our butcher’s counter)
1 red onion, chopped
1 jalapeno, seeds removed and sliced
1 green bell pepper, sliced
Extra Virgin Olive Oil (EVOO)
salt and pepper (I love a good Kosher salt)
Preheat your oven to 400 degrees.
Line a baking sheet with foil and then spray with Pam (for easy clean up!). Line up your meat and veggies on your baking sheet (try as hard as you can not to over-crowd). Drizzle a very liberal amount of EVOO down over everything (several big tablespoons) and then sprinkle on a very generous pinch of both salt and pepper.
Place your tray in the oven and roast for about 30-35 minutes.
When you pull your try out, your veggies will be tender and your chicken cooked to perfection.
We served ours with corn tortillas, salsa, sour cream and guacamole.
To see my other Sheet Tray Suppers, look below…