Here is the complete recipe for Sheet Pan Chicken Fajitas:
Sheet Pan Chicken Fajitas are a flavorful and easy-to-make Mexican-inspired dish that has gained immense popularity in recent years. This recipe is perfect for a quick weeknight dinner or a weekend lunch, as it requires minimal preparation and cooking time. The beauty of Sheet Pan Chicken Fajitas lies in its simplicity, as all the ingredients are cooked on a single sheet pan, making cleanup a breeze. With just a few ingredients and some basic cooking techniques, you can create a delicious and satisfying meal that's ready in under 30 minutes.
Ingredients:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/2 cup lime juice
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/4 cup chopped fresh cilantro
* 1 large onion, sliced
* 2 large bell peppers (any color), sliced
* 1 jalapeño pepper, sliced
* 2 tablespoons olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon smoked paprika (optional)
* Salt and pepper, to taste
* 8 small flour tortillas
* Optional toppings: avocado, sour cream, shredded cheese, diced tomatoes, shredded lettuce
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together lime juice, garlic, oregano, cumin, smoked paprika (if using), salt, and pepper. Add the chicken and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
3. Line a large sheet pan with aluminum foil or parchment paper, leaving a 1-inch border around the edges. Arrange the chicken in a single layer on the prepared pan.
4. Add the sliced onion, bell peppers, and jalapeño pepper around the chicken. Drizzle with olive oil and sprinkle with cilantro.
5. Bake the sheet pan for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the fajitas by dividing the chicken and vegetables onto the tortillas. Add your preferred toppings and serve immediately.
Tips and Variations:
* For a spicy kick, add diced serrano peppers or red pepper flakes to the marinade.
* Use boneless, skinless thighs for a more intense, fall-apart texture.
* Substitute ground beef or ground turkey for a different protein or add some crumbled bacon for added smokiness.
* Add some Southwestern flair by incorporating diced black beans, diced tomatoes, or roasted sweet potatoes to the sheet pan.
* For a make-ahead option, cook the chicken and vegetables on the sheet pan, then refrigerate or freeze for up to 3 days. Assemble the fajitas when ready and serve.
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