At least in Austin, you can’t separate a summer meal from Tex-Mex. Many of us in the ATX happily eat tacos from May through August, whether thrown on the grill or picked up from a favorite spot. That said, summer is the time to keep it simple, so I love Mexican recipes that are quick to prepare and taste great. The same to you? Enter my Five Ingredient Sheet Pan Chicken Fajitas.
In addition to my favorite summer meals, which include lemon pasta and grain salad, I always love anything centered around classic Mexican flavors. (In my book, the more spice and the quicker the bite, the better.) That’s why I keep making these Sheet Pan Chicken Fajitas on repeat.
What’s my favorite answer so far to the hard question “What to make for dinner tonight?” These sheet pan chicken fajitas are actually made entirely on a sheet pan. When you line a pan with aluminum foil or parchment paper, the dreaded post-meal cleanup is a thing of the past.
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Sheet Pan Chicken Fajitas:
Camille’s Cooking Club August Recipes
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Why You’ll Love These Sheet Pan Chicken Fajitas
The key to making sheet pan chicken fajitas with only a few ingredients is how you season them. The meal relies on boneless, skinless chicken breast or tenderloin, bell peppers and onions (it doesn’t get more basic than that), and plenty of taco seasoning to enhance the flavor. The high-quality store-bought spice blend is filled with all the same herbs and spices that I blend myself, but faster.
Tips for making healthy chicken fajitas
Tex-Mex food is often criticized for being greasy or heavy, and while that may be true in a restaurant setting, dishes like these chicken fajitas prove that Tex-Mex food can be packed with vegetables and protein.
- base. If you want your tortillas to be gluten-free, use corn tortillas (or like me, you just prefer the taste of corn tortillas to flour). You can also toss this mixture with some chopped lettuce and pico to make an amazing fajita salad.
- See also grease. Making these on a pan in the oven uses less oil than making them in a skillet. (Just add a little olive oil before cooking.)
- Fresh, delicious ingredients. Top with more veggies: guacamole, pico de gallo, and cilantro. I also like to add a dollop of sour cream at the end.
How I Make Five Chicken Fajitas
Before anyone protests that my math is incorrect, I should probably clarify that when I say “five ingredients,” I’m not including pantry staples: olive oil, salt, and pepper. Also, the toppings are optional, so… they don’t count. OK?
At parties, serve up fillings and garnishes on a pile of freshly charred tortillas for everyone to enjoy.
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These sheet pan chicken fajitas only have five ingredients—they’ll be your new weeknight go-to.
- 1 pound Skinless and boneless chicken breast or tenderloin, cut into 2-inch pieces
- 1/4 cup olive oil, plus 2 tablespoons (divided)
- Zest and juice of 3 limes
- 2 tablespoons Taco seasoning or chili powder (divided)
- Kosher salt and freshly ground black pepper
- 5 Mixed peppers of your choice (bell peppers, poblanos, etc.)
- Preheat oven to 425 F.
- In a shallow baking dish, combine 1/4 cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and a few grinds of pepper. Stir together and then add the chicken. Set aside to marinate while you prepare the vegetables.
- Cut peppers in half lengthwise, remove stems and seeds, and cut into 1/2-inch slices. Peel and halve the onion, and cut into 1/4-inch slices.
- On the skillet, toss the bell peppers and onions with the remaining 2 tablespoons oil, 1 tablespoon taco seasoning, and a generous pinch of salt and pepper. Move to side of pan.
- On the other side of the pan, add the chicken, leaving any excess marinade in the bowl. Grill the chicken and vegetables for about 15 minutes, until the chicken is cooked through and the peppers are tender. Turn the oven to low heat and broil until charred, about 5 minutes.
- Using tongs, place tortillas over gas flame and sear for about 1 minute on each side. Keep warm with a tortilla warmer or a gallon-sized zip lock.
- Serve chicken and vegetables with tortilla chips, guacamole, pico de gallo, sour cream and cilantro. A margarita wouldn’t hurt either. eat!
