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Sheet Pan Chicken Fajitas With Peppers and Onions
Sheet Pan Chicken Fajitas With Peppers and Onions
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Easy Sheet Pan Chicken Fajitas: Quick marinade for tasty, tender chicken. Perfect Tex-Mex meal straight from the pan.
Ingredients:
  • For the marinade:
  • 1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
  • 1/4 cup freshly squeezed orange juice (from 1 small orange)
  • 2 tablespoons pickling juice, from a jar of pickled jalapeños (optional)
  • 1 tablespoon ancho chili powder (or chili powder blend)
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • For the chicken and vegetables:
  • 1 large red or yellow onion, cut into 1/4-inch thick slices
  • 2 large sweet bell peppers (red, yellow or green, or a combination), cut into 1/4-inch thick slices
  • 2 skinless, boneless chicken breast halves (about 1 1/4 pounds), cut into 1-inch strips
  • 8 to 12 corn tortillas
  • For garnish:
  • 1 avocado, sliced
  • Handful of fresh cilantro leaves
  • 1 lime, quartered
  • Cooked rice and/or beans
Instructions:
  • Preheat the oven to 450ºF and lightly oil a rimmed baking sheet.
  • Prepare the marinade by combining lime juice, orange juice, pickling juice (optional), chili powder, oregano, cumin, salt, and 3 tablespoons of olive oil in a medium bowl. Divide the marinade in half by pouring it into a separate bowl or cup, and reserve for later use.
  • Coat the chicken in the marinade in a bowl and let it marinate for about 15 minutes while the peppers and onions are roasting.
  • Spread a mound of onion and peppers in the center of a sheet pan. Drizzle with half of the marinade, toss to coat, then spread in a single layer. Roast for about 15 minutes until they start to soften.
  • Combine chicken strips with onion, peppers, and marinade in the pan and bake for 15 minutes until chicken reaches 165ºF.
  • Char the chicken and vegetables under the broiler: Place a rack 3 to 4 inches from the broiler and preheat. Broil for 2 to 3 minutes, until lightly charred.
  • Heat tortillas for a delicious result: Warm tortillas in a dry skillet over medium heat or directly on a gas burner on medium-low heat until slightly puffed, about 20 seconds per side. Alternatively, microwave 1 to 3 tortillas wrapped in a damp paper towel for 30 seconds. Serve warm tortillas on a plate.
  • Present the fajitas: Move the chicken and vegetables to a heated platter. Bring the platter and warm tortillas to the table for guests to serve themselves. Offer lime wedges, cilantro, and avocado slices on the side. For a heartier meal, consider serving with rice and beans.

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