Sheet-Pan Chicken Fajitas

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Source: New York Times

Sheet-Pan Chicken Fajitas

You might think fajitas are too fussy for a weeknight, but this easy, foolproof

version roasts on a sheet pan and can be ready in an hour. Because the

ingredients are thinly sliced, everything cooks in a flash — and with little

attention required. Smoked paprika and chipotle chiles provide the smoky flavor

that would traditionally come from the grill. This recipe is very adaptable:

Chicken is called for here, but you could also use shrimp or tofu. For a vegetarian

version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini

for the meat. Cut the vegetables into sizes you’d want in a taco, coat them in the

lime-chipotle marinade, roast until cooked, then broil until charred.


  • 6 tablespoons olive oil
  • 1 lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
  • 1 to 2 chipotle chiles in adobo, to taste, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground cumin or crushed cumin seeds
  • 1 teaspoon smoked paprika
  • kosher salt and black pepper
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch thick slices
  • 3 bell peppers, any color or a combination
  • 1 large red onion
  • 8 flour tortillas, plus more as needed


1. Heat the oven to 425 degrees. In a medium bowl, stir together 4

tablespoons oil, the lime zest and juice, chipotle chiles, chopped garlic,

cumin and paprika with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Add the chicken, toss to coat and set aside to marinate while you

prepare the vegetables.

2. Cut bell peppers in half lengthwise, remove stem and seeds and cut into

1/4-inch slices. Peel and halve the onion and cut it into 1/4-inch slices.

On a 2 sheet pans, divide the bell peppers and onion and toss with the

remaining 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon


3. Gently shaking off excess marinade as you go, transfer the chicken to

the sheet pans, nestling the chicken between the peppers and onions.

Roast the chicken and vegetables until the chicken is cooked through

and the peppers are soft, 15 to 20 minutes.

4. Once the chicken and vegetables are removed from the oven, place the

tortillas directly on a free oven rack until warm, about 1 minute, flipping

once halfway through. Wrap the tortillas in a kitchen towel or foil to keep

them warm.

5. Serve chicken and vegetables with tortillas and desired toppings.


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