Sheet Pan Fajitas
I love fajitas, but making them stovetop creates a huge mess, so I started making them on a sheet pan lined with foil and I’ll never go back!
Ingredients
Scale
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- salt and freshly ground black pepper
- 3–4 Bell Peppers, halved, stemmed and seeded
- 1 large yellow onion, halved and thinly sliced
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breast
- Juice of 1 lime, plus lime wedges, for serving or lime vitality oil
- 12 corn tortillas, warmed
- Cotija cheese, avocado, thinly sliced radishes and marinated red onions for serving
Instructions
- Preheat the broiler to high heat. Line a rimmed baking sheet with parchment paper or foil.
- Combine the chili powder, cumin, salt, and pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil, and season with half the chili powder mixture. Broil until softened and starting to char about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chili powder mixture and the remaining olive oil.
- After the peppers are softened and starting to char, about 10 minutes, add the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
Notes
The leftover makes a wonderful filling for quesadillas with melty cheese as shredded Monterey Jack and served with salsa or guacamole.
Find it online: https://mostlovelythings.com/recipe-sheet-pan-fajitas/