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Sheet-Pan Chicken Fajitas

Sheet-Pan Chicken Fajitas

Restaurant fajitas arrive sizzling on a cast-iron platter, but you can get much of the same charred, smoky flavor at home with one sheet pan and a very hot oven. Strips of chicken and plenty of sliced peppers and onions are tossed in a lime and spice marinade, spread out in a single layer and roasted until the edges blister. Wrap them in warm tortillas and add whatever toppings you like.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless chicken breasts or thighs sliced into 1/2-inch strips
  • 3 bell peppers mixed colors, sliced into strips
  • 1 red onion large, sliced into thick strips
  • 3 tbsp olive oil
  • 2 limes 1 juiced, 1 cut into wedges
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 1/4 tsp salt
  • 8 flour or corn tortillas warmed
  • toppings sour cream, salsa, guacamole, cilantro, shredded cheese

Method
 

  1. Heat the oven to 450°F (230°C) with a rack in the upper third. Line a large rimmed baking sheet with foil or parchment.
  2. In a large bowl, whisk the oil, lime juice, chili powder, cumin, paprika, garlic powder, oregano and salt.
  3. Add the chicken, peppers and onion and toss until everything is evenly coated.
  4. Spread the mixture in a single layer across the pan, using two pans if it is crowded.
  5. Roast for 18–22 minutes, stirring once halfway, until the chicken is cooked through and the vegetables are tender with charred edges. For extra color, broil for the last 2 minutes.
  6. Squeeze a lime wedge over the pan and serve with warm tortillas and your choice of toppings.

Notes

  • Slice the chicken and vegetables to a similar thickness so they finish at the same time.
  • A crowded pan steams instead of roasting; give everything room.