Welcome to your new favorite dish in the whole wide world! And I really do mean that, seriously!
As you probably know, I just recently discovered the joys of cooking whole meals directly in a sheet pan, so I’ve been playing with this newfound discovery and tried all kinds of different dishes. But let me tell you, out of all the recipes I made, this Sheet Pan Chicken Fajitas totally came out a clear winner so far.
I just love how crazy tasty and delicious it is to eat, and how stupid easy it is to make!
To be honest, when I decided to give this specific dish a try, I half expected that I’d end up feeding on dry chicken strips and soggy, overcooked bell peppers. I thought for sure that I wouldn’t be impressed at all by it. Still, I had seen so many different versions of the dish all over the net that I couldn’t resist giving it a try, with my own twist, of course.
Boy oh boy am I ever glad I did! For real!
If like me you’re a tad skeptical, I urge you to make this right this moment: you won’t believe how juicy those chicken strips come out and how much of their crunch the bell peppers retain.
And talk about an explosion of flavors! Oh my yumness!
But my favorite part about it all is that this dish comes together in no time, feeds the whole family and then some and generates close to zero dirty dishes. Oh, and leftovers reheat super easily and are practically just as good as fresh. Seriously, there’s absolutely nothing not to like about this dish.
Not a single thing.
I’ve no doubt that once you’ve tried this, you’ll be making it every single week, and maybe even more than once a week!
I know I will!
First course of action? Preheat your oven to 425°F. And line a full 18″ x 26″ baking sheet with parchment paper. Oh, and prep your ingredients, of course: slice your chicken, bell peppers and onions, chop the cilantro, mix the spices together in a bowl…
Then, throw everything into a large mixing bowl, along with some olive oil and lime juice.
Toss well, until evenly combined and coated.
Technically, you could also do the mixing thing directly on the pan itself, but I think that all the flavors get more evenly distributed this way, and all the ingredients get a more even share…
However, If you didn’t care about being fair to your ingredients and would rather not dirty an extra bowl, then by all means, simply spread everything directly onto the baking sheet and toss, right there on the spot!
Spread all the ingredients into an even layer onto the prepared baking sheet and bake in the preheated oven, tossing once halfway through cooking, until the veggies are tender and the chicken is cooked all the way through, which will take about 20 to 25 minutes.
Once cooked, remove from the pan from the oven and garnish with fresh chopped cilantro. And then just put the pan right in the middle of the table, supply a bunch of four tortillas, some sour cream, diced tomatoes and a handful of lime wedges to your guests, and you can all simply go right to town!
It’s that easy – and that good, too!
Oh, and say you weren’t really in the mood for tortillas? This dish also goes fantastically well with a side of white rice.
I’ve even been seen enjoying some alongside a couple of pan fried eggs in the morning. Oh yeah! It totally works, and is guaranteed to start your day with a smile!
- 750g (1.65lb) boneless skinless chicken breasts, sliced into ½-inch thick strips
- 1 of each red, yellow and orange bell peppers, sliced
- 1 medium onion, cut in half and sliced lenghtwise
- 3 tbsp chopped fresh cilantro, plus more to garnish
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp chili powder
- 1 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp salt (I use Himalayan salt)
- 1 tsp ground black pepper
- ½ tsp ground coriander
- Flour tortillas
- Sour cream
- Diced tomatoes
- Lime wedges
- Preheat oven to 425°F and line a 18" x 26" baking sheet with parchment paper.
- Combine all the ingredients for the spice mix in a small bowl, mix together with a whisk and set aside.
- In a large mixing bowl, combine the chicken strips, bell peppers, onions, chopped cilantro, olive oil and lime juice. Add spice mix and toss well, until evenly combined and coated.
- Spread into an even layer onto the prepared baking sheet and bake in the preheated oven, tossing once halfway through cooking, until the veggies are tender and the chicken is cooked all the way through, about 20-25 minutes.
- Once cooked, remove from the oven and garnish with fresh chopped cilantro.
- Serve with flour tortillas, sour cream, diced tomatoes and lime wedges, if desired.