What if I was to tell you that you could make restaurant-quality Sheet Pan Chicken Fajitas right at home? Would you be interested? If the answer is yes, get ready for authentic and flavorful oven fajitas. Serve these delicious chicken fajitas with homemade creamy guacamole and Mexican salsa.
Why This Recipe Works
Have you ever ordered chicken fajitas at a Mexican restaurant? You are literally the center of attention. The loud sizzling noise and the smoke emanating from the hot cast-iron skillet really get everyone's attention, as the fajitas make their way to your table.
Well, now you can easily make sheet pan chicken fajitas from the comfort of your home. The recipe couldn't be easier and unlike restaurant chicken fajitas, we won't skimp on the chicken. After all, we're not making vegetable fajitas, are we?
How to Make This Recipe
1. Slice chicken into thin strips, set aside. Next, slice peppers into strips and slice onions and garlic into thin slices. Add the chicken and vegetables to a large bowl.
2. Juice enough fresh limes to equal ⅓ of a cup.
3. Add lime juice and other marinade ingredients in a small bowl. Whisk to combine all the ingredients, then pour over the chicken and vegetables.
4. Transfer the fajita mixture into a large ziplock plastic bag and seal. Marinate for a few hours.
Preheat oven to 400 degrees F
5. Line a cookie sheet with foil, then add the contents of the bag, including the juices. Cook in a pre-heated oven for 25 minutes.
6. Broil the fajitas for up to five minutes to char the vegetables. Keep an eye on the pan, to make sure the vegetables don't get burned.
7. Serve with warmed tortillas, sour cream, guacamole, lime wedges, shredded cheese, cilantro, and salsa.
Recipe FAQs and Expert Tips
You might think that fajitas originated in Mexico, but you'd be wrong! The credit actually goes to Mexican ranch hands in west Texas, who were called "vaqueros."
As part of their pay, the ranch hands were given the tough parts of the butchered cows, including the skirt steak. The vaqueros grilled the skirt steak, which they called "arracheras."
The word "fajita" was derived from the Spanish word “faja” which translates "strip" or “belt.” The strips of skirt steak were thought to resemble a leather belt, hence the name.
So technically, the word fajitas only refers to beef fajitas. However, over the years, it's become an all-encompassing name to describe beef, chicken, shrimp, and vegetable fajitas.
Chicken Fajitas are usually served with corn or flour tortillas that are used to wrap the fajitas in. Guacamole, sour cream, and salsa are usually served on the side.
Mexican rice and black beans are sometimes served along with the fajitas.
- I juiced two limes to get that amount. It will depend on the size of the limes.
- Lining the baking sheet with heavy foil makes cleaning a breeze!
- If you prefer spice in your food, add some Serrano peppers in with the bell peppers before baking the chicken fajitas.
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Sheet Pan Chicken Fajitas
Ingredients
Fajitas
- 2 lbs. chicken breast
- 12 oz. bell peppers (yellow, red, and green mixture)
- 1 small onion
- 1 small purple onion
- 8 cloves garlic
Marinade
- ⅓ cup lime juice
- ⅓ cup olive oil
- 1 T. red wine vinegar
- 2 tsp. salt
- 1 tsp. black pepper
- 2 tsp. chili powder
- 2 tsp. smoked paprika
- ½ tsp. cayenne pepper
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. oregano
Instructions
- Slice chicken into thin strips, set aside. Next, slice peppers into strips and slice onions and garlic into thin slices. Add the chicken and vegetables to a large bowl.
- Juice enough fresh limes to equal ⅓ of a cup.
- Add lime juice and other marinade ingredients in a small bowl. Whisk to combine all the ingredients, then pour over the chicken and vegetables.
- Transfer the fajita mixture into a large ziplock plastic bag and seal. Marinate for a few hours.
- Preheat oven to 400 degrees F
- Line a cookie sheet with foil, then add the contents of the bag, including the juices. Cook in a pre-heated oven for 25 minutes.
- Broil the fajitas for up to five minutes to char the vegetables. Keep an eye on the pan, to make sure the vegetables don't get burned.
- Serve with warmed tortillas, sour cream, guacamole, lime wedges, shredded cheese, cilantro, and salsa.
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