Easy Sheet Pan Chicken Fajitas
Ingredients
The chicken and marinade
-
1½ to 2
pounds
boneless skinless chicken breasts
-
2 to 3
cloves
garlic, finely minced
-
1
tablespoon
red wine vinegar
-
1
tablespoon
soy sauce
-
1
teaspoon
liquid smoke (optional)
-
1
teaspoon
chili powder
-
½
teaspoon
cumin
-
½
teaspoon
dried oregano
-
½
teaspoon
salt
-
a pinch
black pepper
-
1
tablespoon
oil, divided
The vegetables
-
1
large
onion (yellow, white, or red)
-
2
bell peppers
any color
-
1
tablespoon
oil (for veggies)
-
a pinch
salt and pepper (for veggies)
To serve
-
tortillas
-
optional toppings (sour cream, guacamole, cilantro, tomatoes, etc.)
Instructions
- Preheat the oven to 400°F and place racks in upper and lower positions.
- Cut the chicken into ¼-inch strips and place in a medium bowl.
- Slice the onion into ¼-inch half-moon strips and add to a separate bowl.
- Cut the bell peppers into ¼-inch strips and add them to the onion bowl.
- Preheat the baking sheets in the oven for 5-6 minutes.
- In the chicken bowl, add oil, minced garlic, vinegar, soy sauce, liquid smoke, chili powder, cumin, oregano, salt, and pepper. Toss to combine.
- In the vegetable bowl, add oil, salt, and pepper. Toss to combine.
- Remove the hot baking sheets from the oven and quickly spread the chicken on one and the veggies on the other.
- Return the pans to the oven, with chicken on the bottom rack and veggies on the top rack.
- Cook the chicken for 6-7 minutes until cooked through, then remove it from the oven.
- Continue cooking the veggies for an additional 5-6 minutes until crisp-tender.
- Combine the cooked veggies with the chicken, squeeze lime juice over, and serve in tortillas with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
196
Total fat
8g
Total carbohydrates
5g
Total protein
25g
Sodium
503mg
Cholesterol
73mg
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