Easy sheet-pan fajitas

I think the broiler is one of the most underutilized pieces of equipment in the kitchen. The high heat gives a seared flavor and the oven makes it relatively hands-off. 

This easy sheet-pan meal has all your bases covered: great Tex-Mex flavor, simple prep, and it's loaded with veggies. Roughly chop everything to keep your cutting board time at a minimum. 

For the chicken & marinate; you'll need:
  3 Tb olive oil
  4 cloves garlic, minced
  2 Tb lime juice
  1.5 tsp smoked paprika
  1/2 tsp cumin
  1/2 tsp ground black pepper
  1 tsp kosher salt
  1/2 tsp sugar (optional, but helps the meat brown)
  1 lb chicken breast tenders (cut into strips)

For the veggies, you'll need:
  1 red bell pepper, cut into strips
  1 yellow or orange bell pepper, cut into strips
  1 green bell pepper, cut into strips
  1 poblano pepper, thinly sliced
  1 small red onion, sliced like a rainbow
  2 Tb olive oil
  1/2 tsp salt
  1/2 tsp ground black pepper
  1/2 tsp dried oregano
  1/2 tsp dried thyme

For serving, you'll need:
   Tortillas (enough for 4 people)
   Toppings: sour cream, pico de gallo, avocado, corn, or refried beans


Instructions:

1. Make the marinate! In a large bowl, combine all marinate ingredients (oil, garlic, lime juice, etc) and stir. Add the chicken tender strips and coat them in the marinate. Let the chicken marinate for 20-60 minutes.

2. Chop all the veggies. Place cut veggies on a sheet pan and toss with oil, salt, pepper, oregano and thyme. Spread veggies evenly on sheet pan. 

3. Turn on the broiler and arrange the oven rack 8" below the heating element.

4. Lay the marinated chicken on top of the veggies. Broil for 5-6 minutes. Flip chicken and broil the 2nd side for 4-6 minutes or until cooked to 160° and slightly browned.

5. Serve with warmed tortillas and toppings! 

 

Prep time: 40 minutes
Cook time: 10-15 minutes
Serves: 5 people

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