Sheet Pan Chicken Fajitas
This recipe is inspired by the fajitas my parents make. They had a vegetable and herb garden for several years, and it was always a treat in the summers when they would use their fresh peppers (mild and spicy) for chicken fajitas. My parents introduced me to the addition of ginger in fajitas, and I never looked back. Trust me, it makes the recipe. These fajitas are fresh, delicious, and easy to make. Once you get the chopping out of the way, you’re almost to the finish line. Serve with your favorite tortillas, cheese, sour cream, and hot sauce. I cannot eat these fajitas without the Green Pepper Tabasco sauce. The spicy, vinegary zip from the Tabasco just hits.
Ingredients
2 lbs. boneless skinless chicken breasts
2 green bell peppers, sliced into thin strips
2 jalapeños, sliced into thin strips (seeds & membrane removed)
2 white onions, sliced
2 cloves garlic, minced
2 tbsp. grated ginger
1 tbsp. chopped fresh thyme
3 tsp. kosher salt
1 tsp. black pepper
2 tsp. paprika
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. coriander
3 tbsp. olive oil
Lime juice (fresh), about 1 1/2 limes
Tortillas (I like Siete Almond Flour Tortillas)
Colby Jack Cheese for topping
Sour Cream
Hot Sauce (I like the Green Pepper Tabasco)
Cilantro
Recipe
Place chicken breasts on a large cutting board. Cover with parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts until about 1” thick. Slice pounded chicken breasts into thin strips and place in a large bowl.
To the bowl, add bell peppers, jalapeños, onions, garlic, ginger, thyme, and olive oil. Toss the mixture until coated in the olive oil.
Add the salt, pepper, paprika, cumin, garlic powder, coriander, and the juice from 1 lime to the bowl. Mix thoroughly and set aside. Allow to marinate for 1 hour.
After 1 hour, preheat the oven to 450 degrees. Evenly spread the chicken and vegetable mixture on a baking sheet. If the sheet pan is crowded, split the mixture over 2 pans.
Cook the fajita mixture in the oven for 20 minutes (or until a meat thermometer inserted into chicken reaches 165 degrees).
To get an extra char on the chicken and vegetables, broil for 1-2 minutes. Don’t walk away! It will brown quickly.
Remove the fajita mixture from the oven and squeeze with the juice from half of a lime.
Serve on your favorite tortillas with sour cream, colby jack cheese, cilantro, and your favorite hot sauce. I love the green pepper tabasco sauce.
Cook’s Notes
For spicer fajitas, leave the seeds and membranes from the jalapeños.
Line the baking sheets with foil for easy clean up.
I love to make a big batch of the fajita mixture for the week. Just warm it in the oven with some tortillas wrapped in foil, or on the days you’re really tired, use your trusty microwave.
This recipe serves 6-8 people.
