Sheet Pan Chicken Fajitas

Hello and welcome to Sunday Supper! Today’s Sunday Supper is so colorful, quick, easy and delicious that it might just be my new favorite sheet pan recipe! Tender chicken thighs, peppers and onions are sliced and marinated in a homemade spice blend with olive oil and lime juice. Then the whole thing is cooked on one pan for only about 25 minutes. Served with warm flour tortillas, fresh jalapeños, limes and cilantro. Let’s get right to it!

Spice Blend

Let’s start with a Mexican spice blend for the marinade. Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon brown sugar and 1/2 teaspoon cayenne pepper.

I like to reuse one of my saved spice jars to combine everything, screw on the cap and shake to mix well.

Marinate

Slice the chicken thighs into strips about 1/4-inch thick and toss the strips into a bowl or container. Preferably one with a lid, like a 6-quart Cambro. Drizzle on olive oil and season generously with the spice blend. Stir or shake to evenly coat chicken strips with oil and seasoning.

Slice two to three bell peppers into strips. Use whichever color peppers you like. Toss the the pepper strips into the Cambro with the chicken. Slice an onion into thin wedges; use red, white or yellow. Toss the onion slices into the Cambro with the peppers and the chicken.

Drizzle with olive oil and generously season with the seasoning blend. I used all but about 2 teaspoons of the seasoning blend.

Then squeeze in the juice of two limes. Now, either stir to coat everything in the oil, lime juice and seasoning. Or, fix the lid on and shake the container to coat.

Preheat the oven to 375 degrees F. Let the veggies and chicken sit, covered for about 30 minutes.

Time to Bake the Sheet Pan Chicken Fajitas

Spread the chicken and veggies out on a large sheet tray and place on a center rack in the oven for 20 minutes. At the 20 minute mark, check to see if the chicken is cooked though. You can tell this by looking at a thick strip of chicken; if it’s opaque and firm to the touch you’re pretty well set.

Sprinkle the remaining 2 (or so) teaspoons of the seasoning blend over the chicken and veggies and switch the oven to broil. Place the sheet tray back on the center rack and broil for 5-7 minutes, until the veggies and the chicken develop some charring and browning.

When you place the sheet tray back in the oven, wrap several flour tortillas in foil and place the foil packet under the sheet tray, on a lower rack in the oven.

When the Chicken and veggies come out of the oven, there might be a lot of cooking liquid. To avoid too much liquid sogging up my tortillas, I opted to transfer the chicken and veggies to a separate serving dish. Be sure to take the foil packet of tortillas out of the oven. Transfer the tortillas from the foil packet to a tortilla warmer.

Finishing Touches

Top the Sheet Pan Chicken Fajitas with fresh jalapeño slices if you like.

Place a few lime wedges and sprigs of cilantro on top too. Serve with the tortillas and set out your favorite Mexican hot sauce.

Use kitchen tongs to assemble your Sheet Pan Chicken Fajitas.

The bright colors of this dish are so appetizing! Everything is cooked perfectly; the chicken is juicy and tender. The peppers are tender, but still have a little crunch to them.

Definitely give these Sheet Pan Chicken Fajitas a try! It’s hard to find a simpler recipe, it’s just perfect for a lazy Sunday or any weeknight when cooking feels like a chore. Loaded with brightly colored veggies, it’s a treat for the eyes as well as the appetite! If you want to take fajitas to the grill, try Easy Grilled Steak Fajitas. Take care and be well, xo Kelly

Kitchen Items Used in This Recipe

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Sheet Pan Chicken Fajitas

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Dinner, Main Course – Mexican/American

By Kelly Djalali – Serves: 4

Prep Time: 40 Minutes (includes 30 Minute Marinate) – Cooking Time: 25 Minutes – Total Time: ~1 Hour

Perfect for anytime cooking feels like a chore. Loaded with brightly colored veggies, it's a treat for the eyes as well as the appetite!

Ingredients

• Fajita Spice Blend
• 2 tsp. Chili Powder
• 1 tsp. Smoked Paprika
• 1 tsp. Kosher Salt
• 1/2 tsp. Onion Powder
• 1/2 tsp. Ground Cumin
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Brown Sugar
• 1/2 tsp. Cayenne Pepper
• Fajitas
• 1.5 lbs. Boneless, Skinless Chicken Thighs, sliced into 1/4-inch wide strips
• 1-3 Bell Peppers, Red, Green, Orange or Yellow, sliced into strips
• 1 Red Onion, sliced into thin wedges
• 3-4 tbsp. Olive Oil
• Juice of Two Limes
• Serve With
• Flour Tortillas
• Fresh Jalapeño Slices
• Cilantro Sprigs
• Lime Wedges

Instructions

Fajita Spice Blend

1

Combine 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon brown sugar and 1/2 teaspoon cayenne pepper in a bowl or jar and stir or shake to mix thoroughly.

Marinate

2

Toss the chicken strips into a large container. Drizzle on olive oil and season generously with the spice blend. Stir or shake to evenly coat chicken strips with oil and seasoning.

3

Toss the pepper and onion strips into the container with the chicken.

4

Drizzle with olive oil and generously season with the seasoning blend. Use all but about 2 teaspoons of the seasoning blend.

5

Then squeeze in the juice of two limes. Now, either stir to coat everything in the oil, lime juice and seasoning. Or, fix the lid on and shake the container to coat.

6

Preheat the oven to 375 degrees F. Let the veggies and chicken sit, covered for about 30 minutes.

7

Spread the chicken and veggies out on a large sheet tray and place on a center rack in the oven for 20 minutes. At the 20 minute mark, check to see if the chicken is cooked though. You can tell this by looking at a thick strip of chicken; if it's opaque and firm to the touch you're pretty well set.

8

Sprinkle the remaining 2 (or so) teaspoons of the seasoning blend over the chicken and veggies and switch the oven to broil. Place the sheet tray back on the center rack and broil for 5-7 minutes, until the veggies and the chicken develop some charring and browning.

9

When you place the sheet tray back in the oven, wrap several flour tortillas in foil and place the foil packet under the sheet tray, on a lower rack in the oven.

10

When the Chicken and veggies come out of the oven, use tongs to transfer the chicken and veggies to a separate serving dish, leaving the cooking liquid on the sheet pan. Take the foil packet of tortillas out of the oven. Transfer the tortillas from the foil packet to a tortilla warmer.

11

Top the Sheet Pan Chicken Fajitas with fresh jalapeño slices, lime wedges and sprigs of cilantro. Serve with the tortillas and set out your favorite Mexican hot sauce.