Sheet Pan Chicken Fajitas

I’m not going to apologize for the fact that we really love Mexican food in this house.  I promise it’s not all we eat.  Although no one around here complains about eating it at least once a week.  This week it was sheet pan chicken fajitas.  They were quite tasty!
Packed with flavor, extremely delicious.


I love making fajitas on the grill in the warmer months, but alas spring hasn’t quite sprung here so I made them in the oven.  I tell you what, they were just as good!  Roasting at a high temp and spreading everything out allowed for the veggies to still get a little char.  Everyone loves a little char! (Char, not Char as in Charlotte but I’m sure everyone loves her, too.)

Sheet pan meals are kind of all the rage right now and I know why.  They’re easy to throw together, easy to cook, and easy on the cleanup.  Win, win, win… typing that just made me think of The Office.  We all win!  By the way, you know you loved a show when you still quote lines from it, almost daily, years after it’s been off the air.  I’m thinking it’s time to re-watch that series.  Why can’t the good shows just last forever?  Am I right?

I served the fajitas with this Mexican rice.  Yes, I still love making rice in the oven!  No, you don’t have to tell me I’m weird, I already know.

Sheet Pan Chicken Fajitas

1 1/2 lb chicken breasts cut into 1-inch strips or 1 1/2 lb chicken tenders, sliced into 3 pieces
juice of 1 lime
4 cloves garlic, minced
1/8 cup plus 2 tablespoons olive oil 
2 tablespoons chopped fresh cilantro
2 teaspoons cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
1 teaspoon kosher salt
1/2 teaspoon pepper
3 bell peppers, any color
2 small sweet onions
Flour tortillas
Garnishes (optional): sour cream, salsa, lime wedges, guacamole, chopped fresh cilantroPlace chicken, lime juice, garlic, 1/8 cup olive oil, cilantro, cumin, chili powder, oregano, salt, and pepper in a large ziplock bag and smoosh around until chicken is well coated.  Refrigerate for 2-4 hours, but may use immediately if needed.Preheat the oven to 400°.  Slice bell peppers and onions thinly and toss with 2 tablespoons of olive oil.  Divide amongst two parchment-lined sheet pans.  Then divide the marinated chicken between the two pans, spreading everything out into a single layer.  Roast in the oven for 25-35 minutes or until the veggies start to get a little crisp on the edges; rotating the pans in the oven halfway through cooking.  Serve immediately in warm flour tortillas with your favorite garnishes.


Printable version here!

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