This recipe will change the way you feel about making fajitas at home because it’s so easy. There is quite a bit of chopping, so if you’ll have a busy evening, chop everything the night before or in the morning. When you’re ready to eat, throw it all in the oven for 20 minutes, wrap up some tortillas in foil and toss them in there for 5 minutes, and dinner is served!
Sheet Pan Fajitas (adapted from Williams Sonoma)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
salt and pepper, to taste
2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
3 bell peppers (I like to use the red, yellow, and orange), sliced into strips
1 large yellow onion, halved and sliced into thin pieces
3 tablespoons olive oil
2 Tbsp fresh lime juice
optional toppings: sour cream, avocado or guacamole, cheese, salsa
Preheat oven to 400°.
In a small bowl, mix together chili powder, cumin, paprika, and coriander*.
Spread the bell peppers and onion onto a sheet pan*. Drizzle with olive oil and then sprinkle on seasoning. Toss to coat the vegetables. Add salt and pepper to taste.
Spread the chicken in an even layer on a separate sheet pan. Add olive oil and seasonings, toss to combine. Add salt and pepper to taste.
Roast both sheet pans for about 20 minutes, tossing once halfway through to ensure even cooking.
When everything is cooked, combine onto one pan, squeeze on some lime juice, and serve directly from the pan for a casual dinner. Serve with toppings on the side and hot tortillas.
*TIP: I often just eyeball the spices and sprinkle them directly from the jar to the pan to save time.
*TIP: I use 2 sheet pans instead of combining it all onto one to help the vegetables get more color on them. You can put the chicken and veggies together on one pan if you want.