Description
Use your broiler to get authentic flavor in less time for perfect Sheet Pan Chicken Fajitas.
Ingredients
Scale
- 1 green bell pepper, sliced into strips, seeds and ribs removed
- 1 red bell pepper, sliced into strips, seeds and ribs removed
- 1 large red onion, sliced into thin strips
- 1 lb. boneless skinless chicken breasts or chicken tenderloins, cut into strips
- 3 tablespoons olive oil
- 1 teaspoon ground cumin1 teaspoon salt
- 1/2 teaspoon ancho (regular) chili powder
- 1/4 teaspoon chipotle chili powder (optional)
- Salt and pepper to taste
- 1 lime
- 8 8″ flour tortillas, warmed
- Garnishes: pico de Gallo, avocado or guacamole, fresh cilantro, Monterey Jack cheese, sour cream
Instructions
- Preheat oven broiler to “high.” Line two rimmed baking sheets with parchment paper or foil.
- Combine olive oil, ground cumin, salt and both chili powders in a small bowl and whisk to blend.
- Arrange the peppers and onions in an even layer on one of the sheet pans. Drizzle with half of the oil mixture. Broil on top rack of oven until softened and starting to char, about 10 minutes.
- Meanwhile, arrange chicken on a second sheet pan and drizzle with remaining oil mixture.
- After ten minutes, remove peppers from oven and toss for even browning. Return pepper pan to oven and place on lower rack. Put chicken in oven on top rack and broil until chicken is cooked through and starting to brown, 5 to 8 minutes more.
- Remove both pans from oven and season with fresh lime juice and salt and pepper to taste.
- Serve immediately in warm tortillas and garnish as desired.
Keywords: Sheet Pan Chicken Fajitas