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Sheet-Pan Chicken Fajitas

Sheet-Pan Chicken Fajitas

 

We’ve long extolled the weeknight virtues of classic grilled fajitas. They’re universally beloved, ridiculously quick to prep, and a veritable free-for-all ingredient-wise. No bell peppers? Toss in some summer squash, eggplant, or asparagus. This recipe takes all that ease and flexibility and puts it on a sheet pan. Basically, you slice all the veggies and chicken nice and thin, toss them with a little seasoning, and slide them under the broiler. They roast up in 15 minutes, during which they need absolutely nothing from you. 

(Did we mention that they’re roasting on a pan lined with foil? So at the end of the meal, there will be almost no cleanup. What will you do with all that mental space? How about a margarita and a little Animal Crossing — perhaps your island needs a tulip garden?)

It’s a pretty meal too — all those colorful peppers. The veggies and chicken develop a rich char in the oven, so they’ve got some smoke and spice. We like to give them a bright, lime finish right out of the oven, and then pile on the goodies. If you’ve got family at home, you can put out dishes of cheese, guacamole, hot sauce, salsa, and sour cream and let everybody make their own fajita magic. 

Our tip: Leftover fajitas make a terrific lunch. Toss them with greens, feta, black olives, and a citrusy vinaigrette for a salad. Or pile them on rice with some green onion, yogurt, and chile oil. 

 

Servings: 4

 

Ingredients

 

1 Tbsp chili powder

2 tsp kosher salt

1 tsp freshly ground black pepper

1 red bell pepper, stemmed, seeded, cut into ½-inch slices

1 yellow bell pepper, stemmed, seeded, cut into ½-inch slices

1 orange bell pepper, stemmed, seeded, cut into ½-inch slices

1 large yellow onion, cut into ¼-inch slices

2 Tbsp extra-virgin olive oil, divided

1 ½ lb Gelson’s boneless, skinless chicken breast, cut into ¼-inch slices

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

 

Directions

 

  1. Preheat the broiler to high. Line a rimmed baking sheet with foil.

  2. To make the seasoning mix: combine the chili powder, salt, and pepper in a small bowl. 

  3. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the olive oil and season with half of the seasoning mix. Broil until softened and beginning to char, about 10 minutes. 

  4. Meanwhile, in a large bowl, toss the chicken with the remaining olive oil and seasoning mix. 

  5. 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.

  6. Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream, and lime wedges.

 

Recipe source: Food Network

Calculate nutrition information for this recipe.

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