I am a die hard fajita fan. They are the go to meal for any family function or friendly get together. And in our household they are the perfect Sunday meal to prepare for a long week. I love transforming the leftovers into delicious meals for the entire week.
This sheet pan version takes all the heavy lifting out of the equation. No marinating or grill heating necessary. Toss your chicken in the flavorful spice mix and throw it on a pan with tons of peppers and onions and in less than 30 minutes you have an incredible meal the whole family will.
Spices: Cayenne pepper, Chipotle chile pepper, Ground cumin and Smoked paprika
Vegetables: Red, Orange and Yellow Bell Peppers, and Onion
Meat: Skinless, boneless chicken breasts
There is absolutely no reason why you couldn’t substitute beef for the chicken. Simply reduce your cook time to 10 – 15 minutes for perfectly tender beef fajitas.
So Let’s Get Started
This recipes uses lots of delicious veggies and a little step at the end gives them that delicious char you love so much with your fajitas. Slice your vegetables into even strips and spread them out onto a sheet pan coated with your preferred non-stick cooking spray.
In a medium sized bowl combine your spices. Toss in your sliced chicken breasts, drizzling with your olive oil and mix until your chicken is thoroughly coated with the spices.
Spread your spiced chicken strips out in an even single layer over your peppers and onions, trying not to let your chicken overlap.
Roast in oven until the chicken is cooked through, roughly 20 – 25 minutes. Remove your sheet pan from the oven and crank up the temperature to high broil. Once to temp, place your sheet pan back in the oven on the top rack and cook for an additional 5 minutes, or until everything is lightly charred. Your chicken should have an internal temperature of 165 degrees.
Serve with fresh tortillas and your favorite toppings. I love shredded Mexican cheese and a slice of fresh avocado.
Ingredients
- 1 tsp cayenne pepper
- 2 tsp chipotle chile pepper
- 2 tsp ground cumin
- 2 tsp smoked paprika
- Salt and Pepper
- 2 lbs. boneless skinless chicken breasts sliced into 1 inch thick strips
- 1 medium onion sliced into strips
- 1 orange bell pepper, 1 red bell pepper and 1 yellow bell pepper sliced into strips
- 4 garlic cloves minced
- 4 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tbsp lime zest
- 4 tbsp cilantro chopped
- 12 tortillas
- sour cream, avocado and shredded Mexican cheeses
Instructions
- Preheat oven to 400 degrees F and spray your baking sheet with your preferred non-stick cooking spray. Evenly spread you bell peppers and onion on the baking sheet.
- In a medium sized bowl combine your spices. Toss in your sliced chicken breasts, drizzling with your olive oil and mix until your chicken is thoroughly coated with the spices.
- Spread your spiced chicken strips out in an even single layer over your peppers and onions, trying not to let your chicken overlap.
- Roast in oven until the chicken is cooked through, roughly 20 – 25 minutes. Remove your sheet pan from the oven and crank up the temperature to high broil. Once to temp, place your sheet pan back in the oven on the top rack and cook for an additional 5 minutes, or until everything is lightly charred. Your chicken should have an internal temperature of 165 degrees.
- Serve with fresh tortillas and your favorite toppings.
