Man oh man do I love a good sheet pan dinner. One pan, vegetables, meat and seasonings. Dinner is served! This one was no exception! I love getting in a solid meal prep on Sundays and peppers, onions and chicken breasts are almost always something I have on hand. I whipped this right up for dinner on Monday.
This was so easy too. I always have a big jar of Bobby Flay's World Famous Steak Rub on hand, and while it's technically steak rub, it goes amazing on anything you want to have a southwestern flare to. You can find the recipe here. I used that plus a little salt to season the peppers, onions and chicken and roasted it right up.
I love the idea of a serve yourself dinner. The kids love to pick out their toppings, we can eat ours with rice if we want a bowl (and our little guy loves the bowls too), and the girls can have theirs in a mini tortilla so it's perfect for little hands.
These really couldn't be any easier. They're so easy in fact, I questioned whether they needed their own blog post. The seasoning really is one of my favorites. I later sprinkled it onto some carrot sticks after tossing with olive oil and roasted those. They were every bit of delicious that I had expected after using this seasoning for quite some time.
I had 4 bell peppers that I sliced thinly, a red onion that I also sliced uniformly and 1.35 lbs of chicken breast in the fridge thawed out. Simply slice everything uniformly, drizzle heavily with olive oil and sprinkle the seasoning all over it.
Don't have time or can't find ancho chili powder? Or have a favorite fajita seasoning you already enjoy? That would work just fine! Just make sure if you do use the Bobby Flay seasoning to also sprinkle with some salt. A quick mix and pop it right into a preheated oven at 425°. The chicken must be done to 165° but I would recommend going a little bit over to get a bit of a char on those peppers and onions. It's so worth it!
When they come out, I juiced a lime all over the chicken and peppers just for an added top of flavor and topped mine with green onions, jalepenos and cheddar cheese to make alongside a batch of quinoa for fajita bowls tonight. It literally doesn't get easier than that.
Worried about the spice? Don't be. Ancho chili powder isn't spicy. I skipped the chile de arbol so that it was still kid-friendy. If you really go crazy with the seasoning, you will get a pop of spice, but otherwise, it's tough to do without using half the jar!
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