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sheet pan chicken fajitas

Sheet Pan Chicken Fajitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: dinner, main
  • Method: baked
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Perfect for an easy weeknight dinner these Sheet Pan Chicken Fajitas are simple and quick. Chicken strips are rubbed in a flavorful marinade then roasted in the oven with peppers and onions until juicy and lightly charred.


Ingredients

Units Scale

Fajita Marinade

  • 3 tablespoons olive oil
  • 1/41/2 teaspoon chipotle powder (ancho or smoked paprika for mild)
  • 3/41 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander, ground
  • 1 teaspoons cumin, ground
  • 1 tablespoon chili powder
  • zest of one lime, minced fine
  • 2 cloves fresh garlic, pressed or minced fine (or 1 teaspoon garlic powder)

Chicken and Veggies

  • 1 1/2 pounds chicken breast or thighs, cut into 1″ thick strips. (Cut the chicken across the grain to keep it more tender, keeping it in larger chunks also helps keep it moist.)
  • 3 bell peppers, different colors (an ancho or poblano pepper is nice in the mix)
  • 1 onion (yellow, sweet or red all work)
  • 3 jalapenos (optional)

Serve with


Instructions

  1. Preheat oven to 450F.
  2. Marinate the chicken.  In a medium bowl, mix  olive oilchipotle powder, salt, pepper, chili powder, oregano, coriander, cumin, lime zest and fresh garlic into a paste. Add the chicken strips and rub until the chicken is coated. Let this sit while you cut the peppers and onions. Alternatively, you could marinate the chicken for several hours or overnight.
  3. Slice the peppers and onions into 1/2-inch slices, and toss with a little olive oil and salt. If you want to add jalapeños, throw them on whole, they roast up beautifully and are perfect to serve alongside the condiments.
  4. Arrange the marinated chicken in a single layer on a parchment-lined sheet pan, for easy cleanup.  Lay the peppers on a second sheet pan. Or if you prefer to use one pan make a little dam on the tray by folding or creasing up the parchment (or foil) sectioning off the chicken from the veggies, creating a barrier to keep the chicken juices from spreading. This helps the peppers char rather than steam.  
  5. Place trays in the oven for 15 minutes. Check the chicken. Chicken breasts will cook faster than thighs, for best results check the internal temperature with a thermometer. (165F for Breasts and 165-180F for thighs- see notes.) Remove chicken when done. If you want a little more roast on the peppers broil for 3-5 minutes.

Notes

Chicken thighs are even more juicy and tender when cooked to about 180F.

Nutrition

  • Serving Size: a generous cup
  • Calories: 251
  • Sugar: 6.3 g
  • Sodium: 254.2 mg
  • Fat: 10.7 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 11.5 g
  • Fiber: 4.1 g
  • Protein: 27.3 g
  • Cholesterol: 82.7 mg