Sheet Pan Chicken Fajitas with Peppers and Onions

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

The ubiquitous fajita—a Tex-Mex platter of sizzling grilled meat with peppers and onions served in so many chain restaurants—hits the mark as a sheet pan supper. And this one has plenty of personality.

Here, chicken is cut into thin strips and then bathed in a citrus marinade seasoned with chili powder, oregano, and cumin, the usual suspects in Mexican cooking. The orange and lime add sweetness, which also helps brown the vegetables and meat so they have a little charred flavor, too.


One-pot and one-pan meals have been around for a long time and for good reason. Who doesn’t want to fix it and forget it with only one pot to clean? The sheet pan offers a hands-off alternative to stove top or grilled fajitas.

Individual ingredients can shine and take on the roasty, toasty flavors that can only come from the oven. If you haven’t invested in a rimmed baking sheet, now is the time to buy one—think of all the meals you can make without breaking a sweat.


Here are my favorite way to warm tortillas:

  • Heat over a gas burner: Turn a gas burner to medium-low. When the burner grate is hot, place a tortilla directly on the grate 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. A little charring at the edges adds flavor. Do not walk away from the stove while you are doing this or you will have burned tortillas.
  • Heat in a skillet: 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.
  • Heat in the microwave: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot. I actually never do this because I like the charred flavor from heating the tortillas over the burner or in a pan, which only takes a few minutes longer, but if you are in a hurry, it’s fine to heat them that way.

Once warmed, wrap the tortillas in a tea towel or cloth napkin to keep them hot at the table and let everyone take tortillas from the pile.

You are going to love the convenience and ease of this supper. It’s found its way into our rotation now, because, you know, it’s the family motto: Everything goes better in a tortilla!

  • Loaded Sheet Pan Nachos
  • Honey Mustard Sheet Pan Pork Chops
  • Sheet Pan English Breakfast
  • Sheet Pan Hawaiian Chicken
  • Sheet Pan Salmon with Broccoli and Miso Butter

Source: Read Full Article