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Steam-Baked Chicken Fajitas

Name: Steam-Baked Chicken Fajitas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 tsp of ground cumin; 2 tsp of sweet paprika; 2 tsp of chili powder; 2 tsp of kosher salt; 1 tsp of onion powder; 1 tsp of garlic powder; 0.25 tsp of granulated sugar; 0.13 tsp of cayenne pepper (optional); 1 of red bell pepper; 1 of green bell pepper; 1 of yellow bell pepper; 0.5 of white onion, peeled; 2 (1-lb) of boneless, skinless chicken breasts; 1.5 tsp of extra-virgin olive oil; 0 of Fresh chopped cilantro, for garnish (optional); 1 of lime, cut into wedges, for garnish (optional); 0 of Flour tortillas, for serving; 0 of Refried beans, for serving; 0 of Rice, for serving

Sharee

August 31, 2023

Make a quick sheet pan meal full of tender moist chicken and vegetables using the Anova Precision Oven. The steam from the Anova Oven helps to keep the chicken moist and juicy while also keeping the vegetables tender-crisp.

Serves

Prep Time

00:20

Cook Time

00:20

4.66 (32)

10639

Ingredients

4 tsp

ground cumin

2 tsp

sweet paprika

2 tsp

chili powder

2 tsp

kosher salt

1 tsp

onion powder

1 tsp

garlic powder

¼ tsp

granulated sugar

⅛ tsp

cayenne pepper (optional)

red bell pepper

green bell pepper

yellow bell pepper

white onion, peeled

2 (1-lb)

boneless, skinless chicken breasts

1.5 tsp

extra-virgin olive oil

Fresh chopped cilantro, for garnish (optional)

lime, cut into wedges, for garnish (optional)

Flour tortillas, for serving

Refried beans, for serving

Rice, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 20%

Temp: 375°F

Heat: Rear

2. Make Fajita Seasoning

In a small bowl, mix together the cumin, paprika, chili powder, salt, onion powder, garlic powder, sugar, and cayenne (if using).

3. Prep Vegetables

Slice the peppers and onion into 1/2-inch-thick strips.

4. Prep Chicken

Slice the chicken into 1/2-inch-thick strips. Toss with the fajita seasoning to evenly coat.

5. Combine

Transfer the vegetables and chicken to a rimmed sheet pan and toss with the oil.

6. Cook

Rack

Transfer to the oven and cook until the chicken is no longer pink in the center and the vegetables are crisp-tender, 18 to 20 minutes.

Sous Vide Mode: Off

Steam: 20%

Temp: 375°F

Heat: Rear

00:18 Timer

7. Serve

Garnish with the cilantro and lime wedges. Serve with tortillas, beans, and rice for a complete meal.