Great super easy sheet pan chicken fajitas for a perfect weeknight meal. Prep ahead if you wish, bake in less than 30 minutes, and you will have a wonderfully tasty meal the whole family will love.
I love a good Mexican meal but sometimes standing at the stove just doesn’t fit the situation. With this recipe, I can do 10 minutes of prep ahead and refrigerate until it is time to bake. Just great results.
We all know fajitas as that wonderful sizzling dish they set in front of you at your favorite Mexican restaurant. They are usually made with grilled strips of meat with onions and bell peppers and served on fresh tortillas with guacamole, sour cream, salsa, or other toppings. Fajitas can be made with steak, pork or more commonly chicken.
Very high 4 or low 5. I think I have had a lot of 5’s recently, so I will do a 4 here. But my wife had seconds, so it is excellent.
The girls just got back from three days at the doggie spa. They are totally worn out. I wanted some action photos, but all I could get was doggie smiles.
Recipe Notes on Sheet Pan Chicken Fajitas
In researching this recipe, I found some variations. Cooking time recommendations ran from 20 to 40 minutes. A huge variation. At 400 degrees convection, the veggies are tender in 20-25 minutes. If the chicken is bite size, it is actually done a few minutes faster.
Many recipes brag about being “one pan.” To accomplish this, they toss the veggies and chicken on the pan the sprinkle the spices and oil. Then they mix on the sheet. Now I don’t know about you, but I would make a huge mess and not get even distribution. I suggest using a mixing bowl to get a good distribution of the oil and spices.
Several recipes recommend baking on a rack. I’m a big fan of racks to keep my oven baking crisp, but I don’t see the need here. Those recipes added more liquid things like lime juice so maybe it was more needed there.
The original recipe I saw that started this whole thing had a can of Rotel. But I eventually opted for the more traditional route.
Spicing varied some but I went with the common ingredients we all have in stock and increased the garlic some for my wife.
Last but not least. Let’s talk about the size of the chicken and veggies. Cut the chicken cross grain and only about 1/4 to 3/8 inch thick. If the breast is thick, filet them first and lastly keep them about 1 inch or a little longer. Cut the veggies also about 3/8 inches wide. I suspect much of the variation in cooking time relates to the size of chicken pieces. Bigger pieces make it harder to eat so keep it small, and it cooks fast.
Preheat oven to 400 convection or 425 conventional. Rack in the middle. Prep a 13 by 18 sheet pan (AKA half sheet) with a good spray of PAM.
Cut up three peppers into slices. I used one each green, yellow, and red. Cut one medium onion into slices also.
Clean two skinless boneless chicken breast (1 to 1/2 pound total) and slice thinly. Cut the longest of them in half to make more bite size. Boneless chicken thighs would work fine also.
Combine veggies and chicken in a large bowl. Add 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Add 1/8-1/4 teaspoon cayenne pepper if you wish. Mix well. Refrigerate at this point if using later.
Spread evenly on the prepared sheet pan. Bake until internal temperature of the chicken is at least 165, and peppers are tender. About 25 minutes for me. If you want more color, turn on the broiler for a few minutes.
Wrap 6-8 eight inch tortillas in aluminum foil. Place in the oven for the last 5 minutes of baking.
Serve with the tortillas. Add toppings of your choice.
June 25, 2017