Sheet Pan Chicken Fajitas

  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings


  • 1 tablespoon stew powder
  • Legitimate salt and crisply ground dark pepper
  • 1 pound child chime peppers (12 to 15 peppers), divided, stemmed and seeded
  • 1 extensive yellow onion, split and meagerly cut
  • 2 tablespoons additional virgin olive oil
  • 1/2 pounds boneless, skinless chicken bosom
  • Juice of 1 lime, in addition to lime wedges, for serving
  • 8 fajita-estimate flour tortillas, warmed


  • Destroyed Monterey Jack cheddar, guacamole, hot sauce, salsa, and sharp cream, for serving
  • Preheat the oven to high. Line a rimmed heating sheet with foil.
  • Consolidate the bean stew powder, 2 teaspoons salt, and 1 teaspoon pepper in a little bowl. Put the peppers and onions on the readied preparing sheet, shower with 1 tablespoon of the oil and season with a large portion of the stew powder blend. Sear until mollified and beginning to burn around 10 minutes.
  • In the interim, cut the chicken into 1/4-inch-thick cuts and hurl in a vast bowl with the rest of the stew powder blend and 1 tablespoon oil.
  • After the peppers are relaxed and beginning to scorch, around 10 minutes, disperse the chicken over the peppers and onions and return the heating sheet to the oven until the chicken is cooked through and beginning to dark colored, around 5 minutes more. Sprinkle with the lime juice.
  • Present with the warmed tortillas, Monterey Jack cheddar, guacamole, hot sauce, salsa, harsh cream, and lime wedges.

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