These chicken beans in a pan are super easy, full of flavor and on the table in 30 minutes. He throws everything on a pan and let the oven do the work.
The weekdays are quite chaotic in these parts with two small ones running around, so fast dinners are a must.
This chicken -made chicken chicken recipe is a real addict: she throws everything on a pan, put it in the oven and you’re done. Mix the chicken, peppers and onions in a quick mixture of seasonings, but you can easily use your favorite package purchased in the shop or my homemade Fajita seasoning if you have it in your spice cabinet.
Usually I serve him with homemade flour tortillas because everyone devour them, together with a little guacamole, Mexican cream and cheese. Seriously, so well!
5 -star review ★★★★★
“These were the best legitimate fajitas I had! And so simple and easy! I’m already planning to do them again.” -Chelsea
Ingredients you need
- Leather -free chicken -free chicken remains: I like to use the breast for a leaner option, but the thighs also work great if you want something a little more juicy.
- Bell Peppers: Use any color you like! Usually I go with a mix of red, yellow and orange for a nice sweet and pop -color flavor.
- Onione: I used a red onion for that perfect little codole and sweetness. White or yellow onions also work if that’s what you have.
- White wine vinegar: Just a dip to help keep the chicken and add a little brightness. You may also use apple cider vinegar or lime juice.
- Spices: A mix of chilli powder, cumin, powdered garlic, onion powder, smoked paprika, salt and pepper. Basically my mix-to-mex mixture that makes everything that has a surprising flavor.
- Lime juice: A fresh lime narrow in the end gives life to everything.
- Cilantro (optional): Totally to you, but I love throwing a little at the top for a new ending.
(See the following recipe card for a complete list of ingredients and measurements.)
Prevent the screen from becoming dark
Preheat the oven to 425 ° F. Lightly grease a large pan with olive oil or non -stick kitchen spray and set it aside.
In a large bowl, add the chicken, peppers, onions, olive oil, white wine vinegar, chili pepper, salt, onion powder, garlic, cumin, smoked paprika and black pepper.
Put the ingredients together until everything is well combined and uniformly covered.
Transfer the mixture to the prepared pan and spread it in a uniform layer to ensure uniform cooking.
Place the pan in the oven and bake for 20-25 minutes or until the chicken is completely cooked.
Remove from the oven, then mix the lime juice and the coriander.
Serve immediately in Tortillas of hot corn, flour tortillas or with Mexican sides.
- Chicken: Even leather -free chicken thighs work great. Turn them on in uniform stripes.
- Onion: White or yellow also work.
- Vinegar: Apple cider vinegar or lime juice also work.
- Use two fathers if necessary. If your peppers and onions are on the largest side, do not crowd everything on a pan, distribute it on two pans so that everything roasted instead of steam.
- Store, heating and freezing: The leftovers will keep in the refrigerator for a maximum of 5 days in an airtight container. Heated in the microwave oven or in a pan over medium heat until it was heated. To freeze, let everything cool, then keep in a container or a bag for the freezer for a maximum of 3 months. Thaw in the fridge over the night before heating.
Service: 1service | Calories: 202Kcal | Carbohydrates: 6G | Protein: 27G | Fat: 8G | Saturated fat: 1G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Trans fat: 0G | Cholesterol: 79mg | Sodium: 727mg | Potassium: 175mg | Fiber: 2G | Sugar: 2G | Vitamin A: 1100Iu | Vitamin C: 45mg | Soccer: 90mg | Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Suggestions for recipes
- There is no need to turn over! Once everything is on the pan, you can simply cook it, without mixing or launching necessary. Let it sit undisturbed helps peppers and onions to obtain those golden and caramelized edges that add so much flavor.
- Do not overwhelm the pan. Try to distribute everything in a uniform layer so that the kitchen chicken and vegetables blunt instead of steam. If your pan feels too full, use two! (Here is mine favorite pans that are the perfect dimensions!)
- Cut everything about the same size. This helps everything to cook evenly and finish at the same time, in particular the chicken strips.
- Use what you have. This recipe is super forgiven. Off of white wine vinegar? Instead, use lime juice. No red onion? Yellow or white will work well.
- Make it your. Add a little heat with jalapeños sliced or a sprinkling of crushed chili pepper. Or throw some mushrooms with slices or courgettes if you need to clean the refrigerator.
Frequent questions
YES! You can cut the chicken and vegetables and keep them in the refrigerator one day or two in advance. I like to mix the spices and keep them in a small container or batgies, so everything is ready to leave. When it is dinner, throw everything together and cook.
Decidedly. The thighs are a little more forgive and super juicy. Make sure to cut them into similar strips so that they cook evenly.
If you miss some, you can undergo a fajita or taco condiment purchased in the shop. It will not be exactly the same, but it will still have an exceptional flavor.
I love them in homemade flour tortillas with a little Mexican cream, Cotija cheese and perhaps a little guac on the side. But they are also fantastic on Messian rice or lime rice of coriander, in a bowl of burrito or above a salad.
Other recipes of pans
This post was originally published in January 2020 and has been updated with new more useful photos and suggestions.
Photography by Ashley McLaughlin.
