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
- 1 Aluminum Foil for easy cleanup
- 2 Mixing Bowls one small, one large
- 1 Sharp Knife for slicing chicken and vegetables
- 1 Cutting Board
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
Broiling is a high-heat cooking method; keep a close eye on the fajitas to prevent burning, especially as the broiler strength can vary. Ensure the chicken is sliced uniformly thin (1/4-inch) for even and quick cooking. For an extra layer of flavor, consider marinating the chicken for 15-30 minutes with the spice mixture and lime juice before broiling. Warming the tortillas properly is key to good fajitas – wrap them in foil and warm them in the oven for a few minutes or briefly char them over a gas flame for a smoky flavor. For presentation, serve the sizzling fajitas directly from the sheet pan to the table if it's heat-safe, alongside an array of colorful toppings.