Go Back

Sheet Pan Chicken Fajitas

These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.
Print Recipe
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2639 kcal

Equipment

  • 1 Rimmed Baking Sheet For broiling
  • 1 Aluminum Foil For lining the baking sheet (easy cleanup)
  • 1 Small Bowl For mixing seasoning
  • 1 Large Bowl For tossing chicken with seasoning
  • 1 Knife & Cutting Board For preparing vegetables and chicken

Ingredients
  

Main

  • 1 tablespoon chili powder
  • Kosher salt and freshly ground black pepper
  • 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
  • 1 large yellow onion halved and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless skinless chicken breast
  • Juice of 1 lime plus lime wedges, for serving
  • 8 fajita-size flour tortillas warmed
  • Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving

Instructions
 

  • Preheat the broiler to high. Line a rimmed baking sheet with foil.
  • Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
  • Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
  • After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
  • Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

Notes

1. Broilers vary greatly; watch the food closely, especially during the second broiling phase, to prevent burning. Adjust the distance from the element if needed.
2. Ensure chicken is sliced uniformly thin (about 1/4 inch) for quick and even cooking alongside the vegetables.
3. For extra depth of flavor, add a pinch of cumin, smoked paprika, or a tiny bit of cayenne pepper to the chili powder blend.
4. Properly warm tortillas (microwave, skillet, or wrap in foil and heat briefly in the oven) to make them pliable and enhance the serving experience.