Easy sheet pan chicken fajitas
These 35-minute sheet pan chicken fajitas are quick, easy, and full of flavor—the perfect solution for busy weeknights.
Ingredients
- 2 lbs boneless and skinless chicken thighs, cut into strips
Marinade
- 1/4 cups avocado oil
- 1/4 cups lime juice
- 2 tbsp red wine vinegar
- 2 tbsp dijon mustard
- 4 garlic cloves, finely minced
- 1/2 tsp ground ancho chile
- 1 tsp smoked paprika
- 1 tsp ground onion
- 1/2 tsp ground cumin
- 1/2 tsp ground black pepper
- 2 tsp kosher salt
Veggies
- 3 bell pepper, cut into strips
- 1 medium white onion, sliced
Garnish
- 1/4 cup cilantro, chopped
Instructions
Preheat the Oven
- Preheat the oven to 450ºF. Place an empty half sheet pan inside the oven and let it get hot.
Marinade
- In a separate large bowl, toss together the veggies, marinade and chicken until evenly coated.
Start Cooking
- Remove the sheet pan from the oven and transfer the fajitas onto the hot surface. then arrange in a single layer so they cook evenly.
- Place back in the oven and half way cook it, about 10-15 minutes.
Remove Juices and cook
- Take the juices released so far and carefully pour into a sauce pan by tilting the sheet pan over it.
- Cook the juices on a gentle simmer for 10 minutes. Should fully cook and reduced down for more intense flavors.
Finish Cooking the Fajitas
- Meanwhile, set the oven to broil on high and finish cooking the fajitas, about ten minutes.
- Mid-time, rotate the pan for an even char.
- Once the fajitas are fully cooked, remove from the oven. The internal temperature should read 185ºF . Garnish with cilantro and serve with a side of frijoles de la olla, Mexican white rice, and corn tortillas. Lastly, drizzle the cooked juices over the fajitas for an added boost of flavor.