bits of benjamin
02 · The kitchen

Sheet Pan Chicken Fajitas

Cuisine
Mexican
Bake
25 min
Serves
5

Adapted from Sheet Pan Chicken Fajitas on Tastes Better From Scratch.

Ingredients

Fajita seasoning

  • 1 tbsp chili powder
  • 1 ½ tsp paprika
  • 1 ½ tsp cumin
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp cayenne (optional)

Fajitas

  • 1 ½ lbs boneless skinless chicken thighs
  • 3 bell peppers (red, yellow, green)
  • 1 yellow onion
  • 2 cloves garlic
  • 2 tbsp neutral oil
  • 1 lime
  • Fresh cilantro, for garnish
  • Small flour or corn tortillas
  • Parchment paper

Toppings

  • Sour cream
  • Avocado or guacamole
  • Pico de gallo
  • Shredded cheese

Steps

Pre-preparations

  1. Preheat the oven to 425 ℉. Line a large sheet pan with parchment paper.

Mise en place

  1. Mix the 1 tbsp chili powder, 1 ½ tsp paprika, 1 ½ tsp cumin, 1 ½ tsp kosher salt, ½ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp oregano and ¼ tsp cayenne in a small bowl.
  2. Core the 3 bell peppers and cut them into strips. Thinly slice the onion. Put both in a bowl.
  3. Mince the 2 cloves of garlic.
  4. Chop the cilantro.
  5. Juice the lime.
  6. Trim the fat off the 1 ½ lbs of chicken thighs and slice them against the grain into ½” strips. Put them in a large bowl.

Season

  1. Add the minced garlic, 1 tbsp oil and ⅔ of the seasoning (about 2 tbsp) to the chicken and toss to coat.
  2. Add the remaining 1 tbsp oil and ⅓ of the seasoning (about 1 tbsp) to the vegetables and toss.
  3. Tip the vegetables into the chicken bowl and toss to combine.

Roast (20–25 minutes)

  1. Spread the chicken and vegetables in a single layer on the sheet pan. If it’s piled up, split it across two pans so it roasts instead of steams.
  2. Roast for 20–25 minutes, stirring halfway through, until the chicken is browned at the edges and reaches 175–185 ℉.
  3. With 5 minutes left, wrap the tortillas in foil and put them in the oven. Optionally, switch to broil for the last 2–3 minutes for some char. Watch it closely.

Serve

  1. Drizzle the lime juice over the chicken and vegetables and sprinkle on the cilantro.
  2. Serve with warm tortillas and toppings.