Description
These One Pan Chicken Fajitas are a quick and easy weeknight meal that’s bursting with flavor. Tender chicken and colorful vegetables are marinated in a homemade fajita seasoning, then baked to perfection in the oven.
Ingredients
Units
Scale
Fajita Seasoning:
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon EACH smoked paprika, garlic powder, onion powder, salt
- 1/2 teaspoon dried oregano
- 1/4 – 1/2 teaspoon chipotle chili pepper (optional, for spicier fajitas)
Chicken Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch strips
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- Juice and zest from 1 lime
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke
Vegetables:
- 3 bell peppers (red, orange, yellow), sliced into 1/4-inch strips
- 1/2 large red onion, thinly sliced
Salsa Verde Crema (Optional):
- 1 cup sour cream
- 1/4 cup salsa verde
- 1 tablespoon lime juice
- Chipotle powder to taste (optional)
For Serving (Choose Your Favorites):
- 8–10 (6-inch) flour tortillas
- Sour cream
- Guacamole
- Cilantro
- Pico de gallo
- Lime wedges
- Hot sauce
Instructions
- Preheat and Prep: Preheat oven to 400 degrees F. Line a large jelly roll pan (21×15 inches) with foil and lightly spray with cooking spray (or use two baking sheets).
- Make Marinade and Seasoning: In a large freezer bag or bowl, whisk together the fajita seasonings and chicken marinade ingredients (hold the chicken). Remove 1 ½ tablespoons to use on the vegetables.
- Marinate Chicken: Add the sliced chicken to the marinade and stir to evenly coat. Set aside while you prep the vegetables, or cover and refrigerate for up to 8 hours, then bring to room temperature before cooking.
- Prep Vegetables: Add the bell peppers and onions to the prepared baking sheet. Toss with the reserved 1 ½ tablespoons marinade (that never touched the raw chicken). Spread into an even layer on one side of the pan.
- Arrange Chicken: Using tongs, remove the chicken from the marinade and spread on the other side of the pan so the strips aren’t overlapping.
- Bake: Bake at 400 degrees F for 16-22 minutes, until the chicken thighs are cooked to 170 degrees F (160°F for chicken breasts).
- Warm Tortillas: Wrap tortillas tightly in foil and warm in the oven during the last 8-12 minutes of cooking.
- Make Salsa Verde Crema: If using the Salsa Verde Crema, whisk all of the ingredients together during this time.
- Serve: Give the cooked chicken and bell peppers a stir. Serve by adding to warmed tortillas and piling on desired toppings such as Salsa Verde Crema or sour cream, guacamole, and cilantro with plenty of freshly squeezed lime juice.
Notes
- Chicken: For the juiciest, most flavorful chicken, use boneless chicken thighs or chicken tenderloins. Slice the chicken thighs widthwise to create shorter slices with more uniform thickness. If using chicken breasts, make sure to slice extra-large breasts in half through the equator and pound with a meat mallet or the side of a can in order to tenderize. It is critical not to overcook chicken breasts because they dry out easily.
- Pan Size: Use a rimmed jelly roll pan which measures 15 x 21 inches. The size of the sheet pan matters because you want the ingredients to fit in a single layer without overlapping. If you don’t have a jelly roll pan, you can use 2 smaller pans.
- Liquid Smoke: This adds a wonderful smoky flavor to the chicken. You can find liquid smoke next to the barbecue sauces at your grocery store.
- Chipotle Chili Powder: This adds smoky heat. You can substitute with a pinch of cayenne pepper (because it’s spicier than chipotle) or omit it altogether if you don’t like heat.
- Meal Prep: These Sheet Pan Chicken Fajitas can be prepped ahead of time. Marinate the chicken for up to 8 hours or slice the vegetables and store them in an airtight container in the refrigerator for up to 48 hours. You can also assemble the chicken and bell peppers on the sheet pan, cover, and refrigerate for up to 8 hours.
- Storage: Store leftover Chicken Fajitas in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 450kcal
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
