Name: Sheet Pan Chicken Fajitas With Peppers and Onions
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: For the marinade: -; 1/4 cup freshly squeezed lime juice (from 1 to 2 limes) -; 1/4 cup freshly squeezed orange juice (from 1 small orange) -; 2 tablespoons pickling juice, from a jar of pickled jalapeños (optional) -; 1 tablespoon ancho chili powder (or chili powder blend) -; 2 teaspoons dried oregano -; 1 teaspoon ground cumin -; 3/4 teaspoon kosher salt -; 3 tablespoons extra virgin olive oil -; For the chicken and vegetables: -; 1 large red or yellow onion, cut into 1/4-inch thick slices -; 2 large sweet bell peppers (red, yellow or green, or a combination), cut into 1/4-inch thick slices -; 2 skinless, boneless chicken breast halves (about 1 1/4 pounds), cut into 1-inch strips -; 8 to 12 corn tortillas -; For Garnish: -; 1 avocado, sliced -; Handful of fresh cilantro leaves -; 1 lime, quartered -; Cooked rice and/or beans -

Sheet Pan Chicken Fajitas With Peppers and Onions

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Chicken Fajitas With Peppers and Onions

1. For the marinade: -

2. 1/4 cup freshly squeezed lime juice (from 1 to 2 limes) -

3. 1/4 cup freshly squeezed orange juice (from 1 small orange) -

4. 2 tablespoons pickling juice, from a jar of pickled jalapeños (optional) -

5. 1 tablespoon ancho chili powder (or chili powder blend) -

6. 2 teaspoons dried oregano -

7. 1 teaspoon ground cumin -

8. 3/4 teaspoon kosher salt -

9. 3 tablespoons extra virgin olive oil -

10. For the chicken and vegetables: -

11. 1 large red or yellow onion, cut into 1/4-inch thick slices -

12. 2 large sweet bell peppers (red, yellow or green, or a combination), cut into 1/4-inch thick slices -

13. 2 skinless, boneless chicken breast halves (about 1 1/4 pounds), cut into 1-inch strips -

14. 8 to 12 corn tortillas -

15. For Garnish: -

16. 1 avocado, sliced -

17. Handful of fresh cilantro leaves -

18. 1 lime, quartered -

19. Cooked rice and/or beans -

How to cook deliciously - Sheet Pan Chicken Fajitas With Peppers and Onions

1. Stage

Preheat the oven to 450ºF: Lightly oil a rimmed baking sheet.

2. Stage

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice (if using), chili powder, oregano, cumin, and salt. Whisk in the 3 tablespoons of olive oil. Pour half of the marinade into a separate bowl or cup, and set aside.

3. Stage

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat, and set aside to marinate while the peppers and onion are roasting (about 15 minutes).

4. Stage

Cook the onion and peppers: In the center of a sheet pan, mound the onion and peppers. Drizzle the reserved half of the marinade over them and toss to coat. Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

5. Stage

Cook the chicken with the onion and peppers: Add the chicken strips to the pan with the softened vegetables, distributing them among the onion and peppers. Drizzle any excess marinade over the pan. Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant-read thermometer).

6. Stage

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

7. Stage

Warm the tortillas: Set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan and turn, as above. Use 2 pans or a pancake griddle if you want to heat more than one at time. Alternatively, you can place a tortilla (one at a time) directly over a gas burner on medium-low heat for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. The microwave also works. Just wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot. Wrap the warm tortillas in a napkin and set them on a plate.

8. Stage

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado slices, if desired. If you like, you could serve with rice and beans, too.