Chicken Fajitas Sheet Pan Recipe

Ingredients

• 15 ml (1 tablespoon)chilli powder
• 7.5 ml (1½ teaspoons)ground cumin
• 5 ml (1 teaspoon) eachsmoked paprika, garlic powder, onion powder and salt
• 2.5 ml (½ teaspoon)dried oregano
• 1.25–2.5 ml (¼–½ teaspoon)chipotle chilli powder (optional, for extra heat)
• 680 g (1½ pounds)boneless, skinless chicken thighs, cut widthways into 1.25 cm (½-inch) strips
• 30 ml (2 tablespoons)olive oil
• 30 ml (2 tablespoons)orange juice
• Juice and zest of 1 limelime
• 15 ml (1 tablespoon)reduced-sodium soy sauce
• 15 ml (1 tablespoon)honey
• 5 ml (1 teaspoon)liquid smoke
• 3bell peppers, red, orange and yellow, cut into 6 mm (¼-inch) strips
• ½ largered onion, thinly sliced
• 240 ml (1 cup)soured cream
• 60 ml (¼ cup)salsa verde
• 15 ml (1 tablespoon)lime juice
• To tastechipotle powder (optional)
• 8–10, about 15 cm (6 inches) eachflour tortillas
• To tastesoured cream
• To tasteguacamole
• To tastefresh coriander
• To tastepico de gallo
• To tastelime wedges
• To tastehot sauce

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large 53 × 38 cm (21 × 15-inch) rimmed baking tray with foil and lightly coat it with cooking spray, or use two baking trays.

2. 2

   Mix the marinade

   In a large freezer bag or bowl, whisk together the fajita seasonings and chicken marinade ingredients, leaving out the chicken for now. Set aside 1½ tablespoons of the mixture for the vegetables.

3. 3

   Coat the chicken

   Add the sliced chicken and stir to coat it evenly; the mixture will be thick, like a wet rub. Leave it while you prepare the vegetables, or cover and refrigerate for up to 8 hours, then bring it to room temperature before cooking.

4. 4

   Arrange the tray

   Put the peppers and onion on the prepared tray and toss them with the reserved 1½ tablespoons of marinade, which has not touched the raw chicken. Spread them in an even layer on one side. Lift the chicken from its marinade with tongs and arrange it on the other side without overlapping the strips.

5. 5

   Bake and warm

   Bake at 200°C (400°F) for 16–22 minutes, until the chicken thighs reach 77°C (170°F), or chicken breasts reach 71°C (160°F). Wrap the tortillas tightly in foil and warm them in the oven for the final 8–12 minutes. If making the salsa verde crema, whisk its ingredients together while the tray cooks.

6. 6

   Fill and serve

   Stir the cooked chicken and peppers. Fill the warmed tortillas and add the toppings you like, such as salsa verde crema or soured cream, guacamole and coriander, with plenty of freshly squeezed lime juice.

What are chicken fajitas?

Fajitas are a Tex-Mex favourite, commonly served as sizzling strips of meat and vegetables with tortillas for wrapping. This sheet-pan version takes the same mix of seasoned chicken, peppers and onion and cooks it together in the oven.

A short marinade brings together chilli, cumin, citrus and smoky notes, while cooking everything on one tray keeps preparation simple. Warm tortillas and fresh toppings make it easy for everyone to assemble their own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 36g protein, 48g carbs, 27g fat.

The chicken provides most of the protein, while the tortillas contribute much of the carbohydrate. Olive oil, soured cream, guacamole and the chicken thighs supply much of the fat; the exact amount depends on how generously you add the toppings. For a balanced plate, serve a moderate amount of tortillas with plenty of peppers and onion.

Why this marinade works

Spice blend: Chilli powder, cumin, paprika, garlic, onion and oregano build a savoury base. Chipotle powder is optional if you want more heat.

Citrus and seasoning: Orange and lime add brightness, while soy sauce and honey balance the marinade with savoury and sweet flavours. Liquid smoke adds a smoky note without needing a grill.

Marinating the chicken

Cutting: Slice the thighs widthways into evenly sized strips so they sit neatly on the tray and cook at a similar pace.

Coating: The marinade is meant to be thick, rather than runny. Reserve some before adding raw chicken so the vegetables can be seasoned separately with uncontaminated marinade.

Getting the tray right

Separate sides: Keep the vegetables on one side and the chicken on the other, spreading both out rather than piling them up. If the tray is crowded, use two baking trays as directed.

Even pieces: Cut the peppers into similar-width strips and slice the onion thinly. This helps the vegetables soften as the chicken cooks.

How to check for doneness

Chicken: Use a food thermometer to check the thickest pieces; the recipe gives 77°C (170°F) for thighs or 71°C (160°F) for breasts. Begin checking towards the earlier end of the 16–22-minute baking window.

Vegetables: The peppers and onion should be cooked through and tender when stirred. Avoid overlapping the chicken strips so they bake evenly.

Salsa verde crema

Mixing: Whisk the soured cream, salsa verde and lime juice together, adding chipotle powder to taste if you want it spicier. Make it while the tray is in the oven, as the method suggests.

Serving: Spoon the crema over the fajitas or pass it at the table. The recipe also offers soured cream, guacamole, pico de gallo, coriander, lime wedges and hot sauce as toppings.

What to serve alongside

Simple sides: The tortillas make these fajitas a meal on their own, with the toppings adding freshness and richness. Put the extras on the table so people can choose their own combination.

For a fuller spread: Mexican rice or coriander-lime rice and Mexican street corn salad are suggested accompaniments. A crisp green salad is another straightforward option.

Recipe notes & tips

• Reserve the vegetable marinade before adding the raw chicken.
• Use two trays if the chicken and vegetables do not fit in a single layer.
• Cut the chicken and peppers into evenly sized strips for more even cooking.
• Warm the tortillas in foil during the final 8–12 minutes of baking.
• Set out lime wedges so everyone can finish their fajitas with fresh lime juice.

Variations

• Use chicken breast: Cut it into strips and follow the recipe's 71°C (160°F) doneness temperature.
• Turn up the heat: Add the optional chipotle chilli powder to the marinade or crema.
• Make fajita bowls: Serve the chicken and vegetables over rice instead of in tortillas.
• Make a salad: Serve the cooked fajita mixture over salad leaves with your preferred toppings.
• Make burritos: Wrap the chicken, vegetables and toppings in larger tortillas.
• Change the toppings: Add pico de gallo, guacamole, coriander, soured cream or hot sauce to taste.

Common mistakes to avoid

• Crowding the tray: The ingredients need room to bake; divide them between two trays if needed.
• Using all the marinade on the chicken: Set aside 1½ tablespoons first to season the vegetables safely.
• Overlapping the chicken: Spread the strips out on their side of the tray so they cook more evenly.
• Skipping the temperature check: Check the chicken with a thermometer rather than relying on colour alone.
• Leaving the tortillas unwrapped: Wrap them tightly in foil to warm them in the oven without drying them out.

How to store

Refrigerate leftover chicken and vegetables in a covered container for up to 3 days, separate from the tortillas and toppings. Reheat the chicken and vegetables until piping hot in a pan or microwave, and warm the tortillas separately.

Frequently asked questions