One-Pan Sheet-Pan Chicken Fajitas
Sizzling fajitas with charred peppers — one sheet pan, 25 minutes.
Method · 9 steps
- 1
Place a sheet pan on the middle rack and preheat oven to 450°F — the pan needs to be screaming hot.
- 2
In a large bowl, whisk avocado oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper into a loose paste.
- 3
Add sliced chicken, peppers, and onion to the bowl. Toss with your hands for 30 seconds until every piece is coated.
- 4
Carefully pull the hot sheet pan out and dump the contents on — you should hear an immediate sizzle. Spread in a single layer with space between pieces.
- 5
Roast 14 minutes without stirring. Do not open the oven — you want hard char on the bottom.
- 6
Flip once with a spatula. Roast 4 more minutes until peppers are blistered and chicken hits 165°F internal.
- 7
Squeeze lime juice over the hot pan and scrape up any fond. Toss everything in the pan juices.
- 8
Warm tortillas directly over a gas flame for 15 seconds per side, or wrap in a damp towel and microwave 45 seconds.
- 9
Pile chicken and peppers into tortillas, top with cilantro, and serve with lime wedges.
Chef's notes
- →Preheating the sheet pan is the difference between steamed veggies and real fajita char. Don't skip.
- →Slice chicken against the grain — across the long muscle fibers — or it'll be chewy no matter how perfectly you cook it.
- →Cast-iron skillet works too if you don't have a sheet pan — preheat it empty for 10 minutes at 500°F.
Storage
Fridge 4 days in an airtight container. Reheat in a dry skillet over medium-high for 2 minutes to re-crisp.
