Name: Sheet Pan Chicken Fajitas with Peppers and Onions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: For Marinade:; ¼ cup lime juice; ¼ cup orange juice; 2 tbsp pickling juice; 1 tbsp ancho chili powder; 2 tsp dried oregano; 1 tsp ground cumin; ¾ tsp salt; 3 tbsp olive oil; For Chicken And Vegetables:; 1 large yellow onion; 2 large sweet bell peppers; 2 chicken breasts; 12 corn tortillas; For Garnish:; 1 avocado; handful fresh cilantro leaves; 1 lime; cooked rice

sheet-pan-chicken-fajitas-with-peppers-and-onions-recipe

How To Make Sheet Pan Chicken Fajitas with Peppers

In just one pan, you can easily make this classic Tex-Mex favorite chicken fajitas with marinated chicken, oven-baked together with bell peppers and onions!

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

For Marinade:

¼cuplime juice,(from 1 to 2 limes) freshly squeezed
¼cuporange juice,(from 1 small orange) freshly squeezed
2tbsppickling juice,(from a jar of pickled jalapeños) optional
1tbspancho chili powder,or chili powder blend
2tspdried oregano
1tspground cumin
¾tspsalt
3tbspolive oil

For Chicken And Vegetables:

1large yellow onion,cut into ¼-inch thick slices
2large sweet bell peppers,red, yellow or green, or a combination, cut into ¼-inch thick slices
2chicken breasts,(about 1¼ lbs) skinless, boneless, halves, cut into 1 inch strips
12corn tortillas

For Garnish:

1avocado,sliced
handfulfresh cilantro leaves
1lime,quartered
cooked rice,and/or beans

Instructions

Preheat the oven to 450 the F.
Lightly oil a rimmed baking sheet.
In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil.
Pour ½ of the marinade into a separate bowl or cup, and set aside.
Add the chicken to the bowl with the marinade.
Toss to coat, and set aside to marinate for about 15 minutes while the peppers and onions are roasting.
In the center of a sheet pan, mound the onions and peppers.
Drizzle the reserved ½ of the marinade over them and toss to coat.
Spread them in 1 layer and roast for about 15 minutes, or until they begin to soften.
Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions.
Drizzle any excess marinade over the pan.
Bake for 15 minutes, or until the chicken is cooked through, and should be at least 165 degrees F when measured with an instant-read thermometer).
Set a rack 3 to 4-inches from the broiler and turn on the broiler.
Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.
Set a dry skillet over medium heat and heat until hot.
Lay 1 tortilla at a time on the hot pan and turn, as above.
Use 2 pans or a pancake griddle if preferred to heat more than 1 at a time.
Alternately, place a tortilla (1 at a time) directly over a gas burner on medium-low heat 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.
Alternatively, use the microwave,. Just wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.
Wrap the warm tortillas in a napkin and set them on a plate.
Transfer the chicken and vegetables to a warm platter.
Bring the platter and the warm tortillas to the table for people to help themselves.
Serve with lime wedges, cilantro, and avocado.
If desired, serve this with rice and beans, too.