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 sheet pan cooking and containing ingredients.
- 1 Aluminum Foil For lining the baking sheet, crucial for easy cleanup.
- 1 Small Mixing Bowl For combining seasoning.
- 1 Large Mixing Bowl For tossing the chicken with seasoning.
- 1 Sharp Knife and Cutting Board For preparing vegetables and slicing 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. Even Spacing: Ensure the vegetables and chicken are spread in a single layer on the baking sheet. Overcrowding will steam the ingredients instead of charring them, preventing that desired fajita texture and flavor.2. Broiler Vigilance: Broilers can vary greatly in intensity. Keep a close eye on the fajitas, especially during the last few minutes, to prevent burning while achieving good charring. Rotate the pan if needed for even cooking.3. Flavor Boost: For deeper flavor, marinate the chicken in the spice mixture and oil for at least 30 minutes, or up to 4 hours in the refrigerator. A sprinkle of fresh cilantro before serving also adds vibrant freshness.4. Tortilla Warm-up: Warm your tortillas properly, either in a microwave, oven, or a dry skillet, to make them pliable and prevent cracking when rolled.