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Sheet Pan Chicken Fajitas Recipe

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Delicious and easy sheet pan chicken fajitas that come together in just 30 minutes. Tender chicken strips and colorful bell peppers marinated in a zesty blend of lime juice and spices, baked to perfection on a single sheet pan. Perfect for a quick weeknight dinner or casual gathering, served with warm tortillas and your favorite toppings.

Ingredients

Protein and Vegetables

  • 1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into bite-sized strips
  • 3 bell peppers (mix of colors), thinly sliced
  • 1 large red onion, thinly sliced
  • 3 cloves garlic, minced

Marinade

  • 3 Tbsp. olive oil
  • 2 Tbsp. fresh lime juice (about 1 lime)
  • 1 1/2 tsp. sea salt
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1/2 tsp. honey or maple syrup
  • Freshly ground black pepper, to taste

Serving

  • 12 flour tortillas (fajita size)
  • Optional toppings: sour cream, salsa, shredded cheese, shredded lettuce, guacamole, hot sauce, lime wedges

Instructions

  1. Preheat and Prepare Sheet Pan: Preheat your oven to 425 degrees F. Line an 18×13-inch rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Prepare Ingredients: Cut the chicken into bite-sized strips, slicing against the grain for tenderness. Thinly slice the bell peppers and red onion. Mince the garlic cloves and squeeze fresh lime juice.
  3. Make the Marinade: In a large bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, oregano, sea salt, black pepper, and honey until fully combined.
  4. Marinate Chicken and Vegetables: Add the chicken strips, bell peppers, and onion to the marinade. Toss thoroughly to coat all pieces evenly. For enhanced flavor, let the mixture sit at room temperature for 15-30 minutes. If short on time, proceed immediately.
  5. Arrange on Sheet Pan: Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet, ensuring pieces are not crowded or overlapping for even cooking.
  6. Bake: Place the sheet pan in the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165 degrees F and is fully cooked through.
  7. Broil for Char: Switch your oven setting to broil and move the pan to the second rack from the top. Broil for 2-3 minutes, watching carefully to develop charred edges on the chicken and vegetables without burning them.
  8. Heat Tortillas: While the fajitas cook, warm the tortillas by wrapping them in foil and placing in the oven during the last 5 minutes, or wrapping in a damp paper towel and microwaving for 30-45 seconds.
  9. Serve: Transfer the chicken and vegetable mixture to a serving platter using a slotted spoon or spatula. Serve alongside warm tortillas and your choice of optional toppings such as sour cream, salsa, shredded cheese, lettuce, guacamole, hot sauce, and lime wedges.

Notes

  • Use chicken thighs for juicier fajitas, or breasts for a leaner option.
  • Marinating for at least 15 minutes enhances flavor, but it’s optional if pressed for time.
  • Keep vegetables sliced thin to ensure even cooking and tenderness.
  • Watch carefully during broiling as the char can quickly go from perfect to burnt.
  • Feel free to substitute flour tortillas with corn tortillas for a gluten-free option, but cooking times and moisture may vary.
  • Leftovers can be refrigerated and reheated; fajitas are great for meal prep.

Find it online: https://flavorspath.com/sheet-pan-chicken-fajitas-recipe/