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.
Equipment
- 1 Rimmed Baking Sheet Essential for broiling and containing ingredients.
- 1 Small Mixing Bowl For preparing the spice blend.
- 1 Large Mixing Bowl For tossing the chicken with seasoning.
- 1 Chef's knife For precise cutting of vegetables and chicken.
- 1 Cutting Board A stable surface for prep work.
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. Do not overcrowd the baking sheet. If preparing a larger batch, use two sheet pans to ensure vegetables and chicken char and cook evenly, rather than steaming. Overcrowding leads to soggy ingredients and inhibits proper browning. 2. Monitor closely: Broilers can be intense and cooking times can vary. Keep a close eye on the vegetables and chicken to prevent burning, as charring can happen quickly. Stirring the vegetables halfway through their initial broil helps ensure even cooking. 3. Warming tortillas: For the best experience, warm tortillas just before serving. Wrap a stack in foil and warm in a low oven, or individually heat in a dry skillet for 15-30 seconds per side until pliable. 4. Flavor enhancement: Consider adding a pinch of ground cumin or smoked paprika to the chili powder blend for a more complex and authentic fajita flavor profile.