Try this Sheet Pan Chicken Fajitas recipe, or contribute your own.
- 2 tablespoons olive oil
- kosher salt and pepper to taste
- 3 bell peppers sliced
- 2 large boneless skinless chicken (about 1 lb) sliced
- 2 tablespoons fajita seasoning
- 8 small flour or corn tortillas
- optional toppings: fresh limes chopped cilantro, avocado slices or guacamole, shredded cheese, sour cream
- Carbohydrate 274.752705882353 g
- Cholesterol 0 mg
- Fat 43.1545588242531 g
- Fiber 16.5868230191399 g
- Protein 44.3563764705882 g
- Saturated Fat 10.3242194118646 g
- Serving Size 1 1 to 6 serving (537g)
- Sodium 3403.00786764707 mg
- Sugar 258.165882863213 g
- Trans Fat 2.11102455884313 g
- Calories 1684 calories
Step-by-step
- Preheat the oven to 415°F.
- Place the bell peppers onto a large rimmed baking sheet and bake for 3 to 5 minutes, while you slice the chicken.
- Then place the chicken on the pan and drizzle the olive oil over the top and sprinkle on the Fajita seasoning.
- Toss to coat.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are fork tender.
- I like to stir the vegetables half way through, and drain off any excess liquid from the pan around 15 minutes.
- If you like your vegetables a little more browned, bump up the heat to 425°F half way through.
- Add salt and pepper to taste.
- Enjoy the fajita chicken inside a tortilla, on top of a bed of rice or salad if you're watching your carbs.
- Top with your favorite toppings.
Bell peppers demand the most thermal attention on the pan, requiring a brief head start in a 415-degree oven before the meat is added. This staggered cooking prevents the chicken from overcooking while the vegetables soften. Stacking too many peppers on a single baking sheet traps steam, turning a roast into a boil. Proper scaling means giving every slice direct contact with the metal surface to encourage browning rather than stewing.
Scaling and Spacing for Maximum Yield
Multiplying this recipe requires strict adherence to pan surface area. Doubling the ingredients necessitates a second baking sheet rather than crowding a single pan, because overlapping vegetables release excess liquid that prevents the required caramelization. Boneless skinless chicken breasts cook reliably within twenty to twenty-five minutes at high heat, but moisture pooling at the fifteen-minute mark must be drained to protect the final texture. Flour tortillas warm quickly directly on an oven rack during the last two minutes of cooking.
- Excess liquid pooling on the sheet pan should be drained with a baster or carefully poured off at the fifteen-minute mark to prevent soggy vegetables.
- Flour tortillas can be swapped for corn tortillas at a one-to-one ratio, though corn variants require a light brush of oil to prevent cracking under high heat.
- Leftovers keep safely in an airtight container in the refrigerator for up to three days, though chicken should be stored separately from fresh toppings to maintain crispness.
