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Sheet Pan Chicken Fajitas

Prep Time45 minutes
Cook Time25 minutes
Marinating time2 hours
Course: Dinner
Cuisine: Mexican
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.