If you are looking for a simple and delicious meal that can be ready in less than an hour, look no further than these sheet pan chicken fajitas. They are packed with flavor, color and texture, and you only need one pan to make them. Plus, they are great for using up any leftover chicken or veggies you have in your fridge.
What You Need
- Chicken: You can use either breast or thigh meat, cut into thick strips. Thighs will take longer to cook than breasts, so adjust the baking time accordingly.
- Peppers and onions: Slice them thinly and toss them with some olive oil and salt. You can also add some whole jalapeños if you like some heat.
- Fajita marinade: This is what makes the chicken so tasty. It’s a simple mix of olive oil, chipotle powder (or ancho or smoked paprika for a milder version), black pepper, oregano, coriander, cumin, chili powder, lime zest and fresh garlic. You can make it ahead and store it in the fridge for up to a week.
- Tortillas: You can use any kind of tortillas you like, such as corn, flour or whole wheat. Warm them up in the oven or microwave before serving.
- Toppings: This is where you can get creative and add your favorite toppings, such as sour cream, salsa, guacamole, cheese, cilantro, lime wedges or anything else you fancy.
How To Make It
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss the chicken strips with the fajita marinade until well coated. Let them marinate for at least 15 minutes or up to overnight in the fridge.
- In another bowl, toss the peppers and onions with some olive oil and salt.
- Spread the chicken and veggies evenly on the prepared baking sheet. If using jalapeños, place them on top of the chicken and veggies.
- Bake for 25 to 30 minutes or until the chicken is cooked through and the veggies are tender and charred around the edges.
- Sprinkle some balsamic vinegar over the chicken and veggies for a touch of acidity and sweetness.
- Serve with warm tortillas and your choice of toppings.
Tips and Variations
- You can make this recipe vegan by using tofu or tempeh instead of chicken. Cut them into bite-sized pieces and marinate them with the same fajita marinade.
- You can also use other veggies instead of or in addition to peppers and onions, such as mushrooms, zucchini, carrots or broccoli.
- You can serve the chicken and veggies over rice, quinoa or couscous instead of tortillas for a gluten-free option.
- You can make this recipe ahead and store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat it in the oven or microwave before serving.
Enjoy!
These sheet pan chicken fajitas are a perfect meal for busy weeknights or lazy weekends. They are easy to make, customizable and satisfying. Try them today and let me know what you think!
