Chicken fajitas are always welcome as a simple midweek meal. This recipe is great for meal prep as it is easy to prepare and makes a large amount.
What can I say, I am a sucker for a meal that takes only 1 pan. Those are the best things ever, am I right? This recipe is perfect for those with busy schedules. It takes 30 minutes from start to finish. How great is that?
In this recipe
There are a lot of types of pepper in this recipe. Cayenne, black, chili powder, serrano, and jalapeno are all found in this dish. You can omit a few of them if you are sensitive to spicy foods and still enjoy this recipe. Fresh peppers are going to be more flavorful than their canned or jarred alternatives.
It is important to make sure that the peppers are cut thinly. This will aid in them cooking completely and also quickly. The chicken will cook in about 15 minutes so having the peppers sliced thinly will make sure they are perfectly tender.
A little tip to help coat everything evenly is to first mix all of the seasonings, oil, and lime juice in the bottom of a large bowl. Then toss the chicken in the mixture next. You can use your hands, a utensil, or just flick the bowl away from you and use the sides of the bowl to mix the chicken.
Add the peppers and do the same thing again. The main reason to add the chicken first is to make sure it gets seasoned well.
For some of the best results place the plan close to the heating element near the top of the oven. Also it is important to make sure that the fajita mixture is evenly spread around. This will ensure that everything cooks at the same time and evenly.
Dress these fajitas up with whatever your additions are and BAM a quick and easy family meal or excellent meal prep.
Spicy Sheet Pan Chicken Fajitas
- Sheet pan
- Large mixingn bowl
- 2½ lbs chicken breast cut in strips
- 1 red bell pepper medium
- 1 yellow bell pepper medium
- 1 green bell pepper medium
- 2 serrano peppers medium
- 1 jalapeno medium
- 1 onion medium
- 1½ tbsp avocado oil
- ½ tbsp chili powder
- ½ tbsp cumin
- ½ tbsp salt kosher
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp ground pepper
- 2 limes juiced
- Preheat the oven to 375°F or gas mark 5.
- Thinly slice all of the vegetables.
- In a large bowl combine the lime juice, avocado oil, and all herbs and spices. Add the vegetables and chicken and toss to combine.
- Pour onto sheet pan and place on rack near the top of the oven. Bake for 15 minutes or once the chicken is done.
- Serve with warmed tortillas and your favorite additions.