Chicken Fajitas Sheet Pan Recipe

These Sheet Pan Chicken Fajitas are a simple, versatile, trusty weeknight dinner that are destined to become a repeat favorite. The juicy, chili lime chicken, bell peppers and red onions are all baked on a single sheet pan for a hassle-free and mess free dinner with just minutes of prep and only a cutting board to wash! You will be amazed at the explosion of vibrant, juicy, robust, earthy, smokiness that comes from just a 15-minute marinade! You can serve the Sheet Pan Chicken Fajitas wrapped in a warm tortilla and piled with your favorite toppings OR you can make chicken fajita salad, chicken fajita burritos, chicken fajita burrito bowls, etc., all variations included. Add a side of Mexican rice or cilantro lime rice and Mexican Street Corn Salad for a meal everyone will be dreaming about.

📝 Ingredients

• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 tsp EACH smoked paprika, garlic powder, onion powder, salt
• 1/2 teaspoon dried oregano
• 1/4-1/2 teaspoon chipotle chile pepper ((optional for spicier))
• 1 1/2 pounds boneless skinless chicken thighs, (sliced into 1/2-inch strips (slice widthwise/short-wise))
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• juice and zest from 1 lime juice
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon honey
• 1 teaspoon liquid smoke
• 3 bell peppers (red, orange, yellow), (sliced into 1/4-inch strips)
• 1/2 large red onion, thinly sliced
• 1 cup sour cream
• 1/4 cup salsa verde
• 1 tablespoon lime juice
• chipotle powder to taste ((optional))
• 8-10 6-inch flour tortillas
• sour cream
• guacamole
• cilantro
• pico de gallo
• lime wedges
• hot sauce

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F. Line a large Jelly Roll Pan (21×15) with foil and lightly spray with cooking spray (or use two baking sheets).
2. 2In a large freezer bag or bowl (whatever you are going to marinate the chicken in) whisk together the Fajita Seasoniongs and Chicken Marinade ingredients (hold chicken). Remove 1 1/2 tablespoons to use on the vegetables.
3. 3Add the sliced chicken to the marinade and stir to evenly coat (the marinade will be thicker like a wet rub). Set aside while you prep the vegetables or cover and refrigerate for up to 8 hours then bring to room temperature before cooking.
4. 4Add the bell peppers and onions to the prepared baking sheet. Toss with the reserved 1 1/2 tablespoons marinade (that never touched the raw chicken). Spread into an even layer on one side of the pan. Using tongs, remove the chicken from the marinade and spread on the other side of the pan so the strips aren’t overlapping.
5. 5Bake at 400 degrees F for 16-22 minutes, until the chicken thighs are cooked to 170 degrees F (160 F for chicken breasts). Wrap tortillas tightly in foil and warm in oven during last 8-12 minutes of cooking. If using the Salsa Verde Crema, whisk all of the ingredients together during this time.
6. 6Give the cooked chicken and bell peppers a stir. Serve by adding to warmed tortillas and piling on desired toppings such as Salsa Verde Crema or sour cream, guacamole and cilantro with plenty of freshly squeezed lime juice.