Name: Sheet Pan Chicken Fajitas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex Mex
Ingredients: 1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into bite-sized strips; 3 bell peppers (mix of colors), thinly sliced; 1 large red onion, thinly sliced; 3 cloves garlic, minced; 3 Tbsp. olive oil; 2 Tbsp. fresh lime juice (about 1 lime); 1 1/2 tsp. sea salt; 1 tsp. ground cumin; 1 tsp. chili powder; 1 tsp. dried oregano; 1/2 tsp. honey or maple syrup; 12 flour tortillas (fajita size); Optional toppings: sour cream, salsa, shredded cheese, shredded lettuce, guacamole, hot sauce, lime wedges

Description

Quick sheet pan chicken fajitas ready in 30 minutes! Just toss chicken and peppers with simple marinade, bake, and serve. Family-approved weeknight dinner.

Ingredients

Scale

1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into bite-sized strips
3 bell peppers (mix of colors), thinly sliced
1 large red onion, thinly sliced
3 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. fresh lime juice (about 1 lime)
1 1/2 tsp. sea salt
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. honey or maple syrup
12 flour tortillas (fajita size)
Optional toppings: sour cream, salsa, shredded cheese, shredded lettuce, guacamole, hot sauce, lime wedges

Instructions

Preheat oven to 425 degrees F. Line an 18×13-inch rimmed baking sheet with parchment paper or lightly grease it.
Cut the chicken into bite-sized strips, slicing against the grain if possible. Slice the bell peppers and onion into thin strips. Mince the garlic and juice the lime.
In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, black pepper, and honey until well combined.
Add the chicken, bell peppers, and onion to the bowl with the marinade. Toss everything together until evenly coated. For the best flavor, let this marinate for 15-30 minutes at room temperature, but you can proceed immediately if short on time.
Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure nothing overlaps too much for even cooking. Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165 degrees F and is cooked through.
Switch the oven to broil and move the pan to the second rack from the top. Broil for 2-3 minutes, watching closely, until the vegetables and chicken develop some charred edges. Don’t walk away during this step as they can burn quickly. Transfer to a serving platter with a slotted spoon or spatula.
While the fajitas cook, warm the tortillas wrapped in foil in the oven during the last 5 minutes, or wrap in a damp paper towel and microwave for 30-45 seconds.
Serve the chicken and vegetables in warm tortillas with your choice of toppings.

Notes

Nutrition facts do not include toppings.