One sheet pan is all you’ll need to whip up this chicken fajita recipe.
They’re quick and easy to make and cleanup is even faster!
Be sure to slice your chicken into equal-size strips so it cooks evenly.
Photo:Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
First Roast, Then Broil
Your chicken and veggies all cook together in the oven.
You’ll start by roasting them, which jump-starts the cooking process.
After 15 minutes, switch the oven to broil to finish them off.
Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
Think of broiling as upside-down grilling.
Broiling delivers intense heat in spots that give the veggies and chicken that classic charred look and flavor.
Variations to Try
This sheet pan fajita recipe is easy to adapt to your own taste.
Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
Chicken thighs can stand in for chicken breast, as can thinly sliced steak, or shrimp.
Coat a large rimmed baking sheet with cooking spray.
Cut chicken breasts in half horizontally, then slice crosswise into strips.
Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
Combine oil, chili powder, cumin, garlic powder and salt in a large bowl.
Add the chicken and stir to coat with the spice mixture.
Add bell peppers and onion and stir to combine.
Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
Roast on the middle rack for 15 minutes.
Leave the pan there and turn the broiler to high.
Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more.
Stir in lime juice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
