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
- 1 Small Mixing Bowl
- 1 Large Mixing Bowl
- 1 Chef's Knife and 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 can be intense; monitor closely to prevent burning, especially the vegetables. For juicier chicken, ensure it's sliced uniformly and don't overcookâit only needs about 5 minutes under the broiler after the vegetables have softened. To enhance flavor, consider toasting your chili powder briefly before mixing, or add a pinch of smoked paprika for depth. Always serve with freshly squeezed lime juice at the end; it brightens the entire dish. Warming tortillas properly is key for a good fajita; a quick toast in a dry skillet or microwave wrapped in a damp paper towel works well. For an extra kick, a dash of chipotle powder can be added to the seasoning.