Use your broiler to get authentic flavor in less time for perfect Sheet Pan Chicken Fajitas.
Quick: name the most important part of a great fajita? Its the slightly smoky, vaguely charred flavor that comes from grilling the peppers and onions in a super hot iron skillet (think about the sizzling plates everyone stares longingly at when the pass through a restaurant). You need a cast iron skillet to get that kind of flavor, right?
Nope. I’ve found a way to replicate it in the oven. On a sheet pan. Meaning you get the convenience and easy clean up of a sheet pan meal AND the authentic flavor of a really solid fajita.
How do we do it? We just the broiler! And whats so great about that? Using the broiler to cook these Sheet Pan Chicken Fajitas at a super high temp means we’re cutting the cook time in half. 15 minutes in the oven and dinner is served. Boom.
To up the flavor even further I seasoned them with a mixture of ground cumin and two kinds of chili powder. A basic ancho chili powder (i.e. “chili powder”) plus a smaller amount of Chipotle Chili Powder, which has a smoky flavor that works perfectly with fajitas. If you can’t find it at your store, regular chili powder alone will work fine but you won’t have quite the same smoke flavor.
Even so, these are flavorful and delicious. In fact, you’ll notice that in some of my pictures, there are two fajitas and in others there are only one. Because I took a bite and immediately devoured one entire fajita. Mid photo shoot. I don’t often do that. Which tells you I was impressed. And also pretty hungry.
Note that in the recipe, I’ve called for two separate sheet pans. I like to use two pans to ensure everything has plenty of room and that the veggies won’t end up overcrowded (which causes them to steam instead of roast). However, with this recipe, if you’re feeling lady, I think you could just drop the chicken on top of the veggies on the same pan and it would all come out just fine. I’m going to try that myself next time and I’ll report back.
Meanwhile, give these a shot. It’ll only take 20 minutes. Thats less time that it would take your server to get them to you in the dining room at Chili’s. 😉
Sheet Pan Chicken Fajitas
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Broiler
- Cuisine: Tex Mex
Description
Use your broiler to get authentic flavor in less time for perfect Sheet Pan Chicken Fajitas.
Ingredients
- 1 green bell pepper, sliced into strips, seeds and ribs removed
- 1 red bell pepper, sliced into strips, seeds and ribs removed
- 1 large red onion, sliced into thin strips
- 1 lb. boneless skinless chicken breasts or chicken tenderloins, cut into strips
- 3 tablespoons olive oil
- 1 teaspoon ground cumin1 teaspoon salt
- 1/2 teaspoon ancho (regular) chili powder
- 1/4 teaspoon chipotle chili powder (optional)
- Salt and pepper to taste
- 1 lime
- 8 8″ flour tortillas, warmed
- Garnishes: pico de Gallo, avocado or guacamole, fresh cilantro, Monterey Jack cheese, sour cream
Instructions
- Preheat oven broiler to “high.” Line two rimmed baking sheets with parchment paper or foil.
- Combine olive oil, ground cumin, salt and both chili powders in a small bowl and whisk to blend.
- Arrange the peppers and onions in an even layer on one of the sheet pans. Drizzle with half of the oil mixture. Broil on top rack of oven until softened and starting to char, about 10 minutes.
- Meanwhile, arrange chicken on a second sheet pan and drizzle with remaining oil mixture.
- After ten minutes, remove peppers from oven and toss for even browning. Return pepper pan to oven and place on lower rack. Put chicken in oven on top rack and broil until chicken is cooked through and starting to brown, 5 to 8 minutes more.
- Remove both pans from oven and season with fresh lime juice and salt and pepper to taste.
- Serve immediately in warm tortillas and garnish as desired.
Keywords: Sheet Pan Chicken Fajitas
