Sheet Pan Fajitas

Name: Sheet Pan Fajitas
Total time: 20 min
Ingredients: 1 tablespoon ground cumin; 1 tablespoon chili powder; 2 teaspoons paprika; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1.5 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-in.-thick slices; 2 small (7 oz. each) bell peppers , thinly sliced (about 3 cups); 1 large (12 oz.) red onion, thinly sliced (about 2 cups); .25 cup olive oil; 1 tablespoon fresh lime juice (from 1 lime); 8 (6-in.) flour tortillas, warmed according to pkg. directions; Optional toppings: Fresh cilantro leaves, lime wedges, sliced avocado, sour cream, and salsa

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1 Review

We're all about making dinnertime easier and breezier, using small hacks that help previously more time-intensive and prep-heavy recipes feel totally accessible for the busiest of days. That's why this sheet-pan recipe for fajitas is such a game-changer in the kitchen. It takes something that usually requires tending to a grill or skillet for half an hour (without getting to multi-task!) and transforms it into something you can pop in the oven and forget about until the timer goes off. Say hello to the quickest, smartest use of 20 minutes you've spent all week. This recipe calls for simply combining basic ingredients like chicken breasts, onion, bell peppers, and spices (cumin, chili powder, and paprika) onto a sheet-pan before broiling into caramelized perfection. While cooking in the oven, prep accouterments such as avocado, sour cream, and cilantro to top your fajita-filled tortillas. Tex-Mex night just got a weeknight-friendly makeover you'll love making.

By

Liv Dansky

Published on May 14, 2020

Sheet Pan Fajitas — Photo: Photography and Styling: Karen Rankin

Active Time:

10 mins

Total Time:

20 mins

Yield:

Serves 4 (serving size: 2 tortillas, 1 cup chicken/vegetable mixture)

Ingredients

1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon black pepper
1 ½ pounds boneless, skinless chicken breasts, cut crosswise into 1/2-in.-thick slices
2 small (7 oz. each) bell peppers , thinly sliced (about 3 cups)
1 large (12 oz.) red onion, thinly sliced (about 2 cups)
¼ cup olive oil
1 tablespoon fresh lime juice (from 1 lime)
8 (6-in.) flour tortillas, warmed according to pkg. directions
Optional toppings: Fresh cilantro leaves, lime wedges, sliced avocado, sour cream, and salsa

Directions

Preheat oven to broil with rack about 6 inches from heat source. Stir together cumin, chili powder, paprika, salt, and black pepper in a small bowl. Line a rimmed baking sheet with aluminum foil. Toss together chicken, bell peppers, onion, oil, and cumin mixture on prepared baking sheet; spread in an even layer.
Broil in preheated oven, undisturbed, until chicken is cooked through and vegetables are charred and beginning to soften, 10 to 12 minutes. Remove from oven; add lime juice to mixture, and stir to coat. Serve with warm tortillas and desired toppings.