Sheet Pan Chicken Fajitas

By Kath Dedon

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Sheet Pan Chicken Fajitas was a hit at Chez Dedon last night! Bob declared that it was perfectly seasoned, and I had to agree.

I had saved Toni’s recipe from her Boulder Locavore blog to Pinterest. I ran across it again yesterday and decided to make it. Click on the link for her blog if you want to see the video she posted about the recipe. She used a gallon bag to marinate the ingredients, but I thought a bowl might be easier, so that’s what I used. You can refrigerate the ingredients to marinate for up to 24 hours or you can just let them marinate for the time that it takes your oven to preheat. We found the flavor was great even after a short marinating time.

Fajitas are traditionally served with hot flour tortillas. Toni uses corn tortillas to make it gluten free. She recommends wrapping tortillas in foil and putting them in the oven with the sheet pan for the last ten minutes .

I skipped the tortillas and served the Sheet Pan Chicken Fajitas over a bed of just-harvested lettuce from our yard. It made a great low-carb, main-dish salad for a warm night.

However you choose to serve them, I highly recommend Sheet Pan Chicken Fajitas! I topped ours with sliced avocado and a bit of sour cream for me. Other toppings that could be used might be guacamole, salsa, pico de gallo, or shredded cheese.

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Sheet Pan Chicken Fajitas

(Adapted from a recipe on boulderlocavore.com)

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(print the recipe)

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Serves 4

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¼ cup oil

1 tablespoon chili powder

1½ teaspoons ground cumin

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon dried oregano

2 large garlic cloves, minced

1 large red bell pepper, cut vertically into ½-inch slices

1 large orange bell pepper, cut vertically into ½-inch slices

1 large yellow bell pepper, cut vertically into ½-inch slices

1 medium red onion, peeled and sliced vertically into ½-inch wedges

1 – 1.33  pounds boneless skinless chicken breasts (I used 1.33 lbs.), sliced across the breast in ½-inch slices

Lettuce for serving

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1 package tortillas (optional)

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Suggested toppings: avocado slices or guacamole, sour cream, shredded cheese, salsa, pico de gallo

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1. Whisk the oil, chili powder, cumin, salt, pepper, oregano, and garlic together in a large bowl.

Ingredients before whisking

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2. Put the peppers and onion in the marinade and stir well.

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3. Put chicken in the bowl and stir the chicken and vegetables together well so the marinade is evenly distributed. At this point you can cover the bowl and refrigerate it for up to 24 hours. It will be good, though, with just 20 minutes time while the oven is heating.

4. Preheat the oven to 400°.

5. Line a large baking sheet with aluminum foil.

6. Spread the ingredients out on the baking sheet.

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7. Roast for 10 minutes.

8. Remove from the oven to stir.

9. Put the sheet pan back in the oven. (Also put foil wrapped tortillas in the oven, if you’re using them.) Roast for 10 more minutes.

10. Remove from the oven and serve over a bed of lettuce or with the tortillas. Top with your toppings of choice.

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