Sheet Pan Chicken Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Sheet Pan Chicken Fajitas
Description
Sheet Pan Chicken Fajitas feature chicken breast cut into bite-sized pieces alongside colorful bell peppers and sweet onion, all coated in a marinade rich with lime, honey, and spices. Preparing the dish on a single sheet pan streamlines cooking and allows the ingredients to roast together, developing tender textures and enhanced flavors. The acidity from the lime juice and zest balances the smoky and mildly spiced notes from cumin, chili powder, and smoked paprika.
The method involves roasting the peppers and onions first, which softens them and concentrates their sweetness, then adding the marinated chicken pieces to finish cooking through while retaining juiciness. This results in a well-rounded mix that can be spooned onto tortillas and topped with fresh cilantro, crumbled cotija cheese, and sour cream for a complete fajita experience.
This approach suits home cooks seeking a straightforward yet flavorful meal with minimal dishes. The recipe also includes a quick guacamole made from ripe avocados, lime juice, diced onion, and cilantro, which complements the fajitas with creamy texture and bright flavor.
Ingredients
- 1/3 cup olive oil
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons lime fresh, zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic minced, cloves
- 2 bell peppers red, orange, yellow
- 1 sweet onion
- 1 pound chicken breast cut into 1-inch pieces
- ¼ cup cilantro plus more for serving, fresh, chopped
- lime for serving, wedges
- tortillas for serving, warm
- cotija cheese for serving
- sour cream for serving
quick guacamole
- 2 avocado
- 1 to 2 lime juiced
- 2 tablespoons onion diced
- ¼ cup cilantro chopped
- salt
- black pepper
Instructions
- Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
- Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
- In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
- In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
- Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.
- Once the chicken is done, assemble your fajitas! Start with peppers and onions, add on the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.
quick guacamole
- Mash everything together in a bowl until combined!
User Reviews
Overall Rating
5
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