While there’s a bit of fussing with cutting the chicken, this is a pretty simple dinner that’s way better than it should be with this few ingredients. We plan for extra for leftover lunches – and never seem to have as many leftovers as we think we will. It goes really fast…
Sheet Pan Chicken Fajitas
Servings: 8
Ingredients
Marinade
- ¾ cup olive oil divided, ½ cup and ¼ cup
- 2 limes zested and juiced
- 4 chipotle chilis in adobo finely minced
- 1½ tbsp ground cumin
- 2 tsp smoked paprika
- kosher salt and black pepper to taste
Chicken and veggies
- 3 lbs boneless, skinless chicken thighs cut crosswise into ½" slices, halved if very long
- 6 bell peppers, any color combination sliced into ¼" strips
- 2 large red onions sliced into ¼" strips
- 8 corn tortillas toasted over gas burner flame
- Sour cream
- chopped cilantro
- sliced avocado or guacamole
Instructions
Marinate Chicken
- Combine ½ cup of the olive oil, lime zest and juice, chipotle chilis, cumin and paprika with 1 tbsp kosher salt and 1 tsp black pepper. Add cut up chicken and toss to coat well. Allow to marinate for up to 2 hours, but at least 30 minutes.
Roast chicken and veggies
- Preheat oven to 425°. Line 2 sheet pans with foil and spray with cooking spray.
- Toss bell pepper and onion slices with remaining olive oil and salt and pepper to taste (approximately 1 tsp salt and ½ tsp pepper).
- Arrange chicken pieces in a single layer on baking sheet. Arrange bell peppers and onions on the second sheet. Roast about 15-20 minutes, until chicken is cooked through and veggies are soft. Remove chicken and turn oven to broil. Broil veggies for 2 minutes until they take on a little char.
- Serve with warmed, toasted tortillas, sour cream, chopped cilantro, avocado or guacamole, and salsa, as desired.