Sheet-pan chicken fajitas
Everything for fajita night roasts together on one pan while you set out the toppings.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $5.28 a serving
- 940 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 lb chicken breasts, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 red onion, cut into thin wedges
- 1 lime, halved
- 6 flour tortillas
- ¼ cup sour cream (optional)
- ½ cup guacamole (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
Each serving has about 940 calories, 65 g protein, 86 g carbs and 38 g fat, and costs about $5.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No red bell peppers? Yellow bell peppers work.
- No green bell peppers? Yellow bell peppers work.
- No red onions? White onions or yellow onions work.
- No limes? Lemons work.
- No flour tortillas? Whole wheat tortillas work.
- No sour cream? Plain greek yogurt works.
- No guacamole? Avocados work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the peppers in half from top to bottom, pull out the stems and seeds, and them into ½-inch strips.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Curl the fingertips of your holding hand under, like a claw. The knife rests against your knuckles, never your fingertips.the onion through the root, it, lay the flat side down, and it into thin wedges.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Flat side down means nothing rolls. That’s most of safe knife work.the chicken into strips about ½ inch thick, then wash your hands, knife and board with hot soapy water.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Cutting the chicken last keeps the board clean for the vegetables.Pile everything on the with the oil, chili powder, cumin, paprika, garlic powder and salt, and with your hands until it’s all coated.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread it into one layer and 18 to 22 minutes, stirring once halfway, until the peppers are at the edges and the thickest strip of chicken reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 20 min
Food safety: Chicken is done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Squeeze the lime over the pan. Wrap the tortillas in a damp paper towel and microwave 30 seconds to .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Timer: 30 sec
Fill the tortillas and top with sour cream, guacamole and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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