Here, chicken is cut into thin strips and then bathed in a citrus marinade seasoned with chili powder, oregano, and cumin, the usual suspects in Mexican cooking. The orange and lime add sweetness, which also helps brown the vegetables and meat so they have a little charred flavor, too.
An Easy Sheet Pan Supper
One-pot and one-pan meals have been around for a long time and for good reason. Who doesn’t want to fix it and forget it with only one pot to clean? The sheet pan offers a hands-off alternative to stovetop or grilled fajitas. Individual ingredients can shine and take on the roasty, toasty flavors that can only come from the oven. If you haven’t invested in a rimmed baking sheet, now is the time to buy one—think of all the meals you can make without breaking a sweat.
The Best Way to Warm Tortillas
Here are my favorite ways to warm tortillas:
Heat over a gas burner: Turn a gas burner to medium-low. When the burner grate is hot, place a tortilla directly on the grate for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. A little charring at the edges adds flavor. Do not walk away from the stove while you are doing this, or you will have burned tortillas.Heat in a skillet: Set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan and turn, as above. Use two pans or a pancake griddle if you want to heat more than one at a time.Heat in the microwave: Wrap one to three tortillas in a damp paper towel and microwave for 30 seconds, or until hot. I actually never do this because I like the charred flavor from heating the tortillas over the burner or in a pan, which only takes a few minutes longer, but if you are in a hurry, it’s fine to heat them that way.
Once warmed, wrap the tortillas in a tea towel or cloth napkin to keep them hot at the table and let everyone take tortillas from the pile. You are going to love the convenience and ease of this supper. It’s found its way into our rotation now, because, you know, it’s the family motto: Everything goes better in a tortilla!
Make-Ahead Sheet Pan Chicken Fajitas
Prep Ingredients Ahead: This becomes a quick weeknight meal to throw together if you prep the ingredients one to three days ahead of time.
Make the marinade and store tightly covered in the refrigerator.Cut the onion and sweet bell peppers and store them together in a tightly covered container or zipper-top bag in the refrigerator.Cut the chicken and store in a separate tightly covered container or zipper-top bag in the refrigerator.
Prep for a Freezer Meal: To prep ahead and freeze for up to three months, follow these instructions.
Make the marinade.Cut the chicken and place it in an appropriately sized freezer-safe zipper bag. Pour half the marinade in, squeeze out the air, and seal the bag.Cut the onion and peppers (no need to blanche) and place them in an appropriately sized freezer-safe zipper bag. Pour the remaining marinade in. Squeeze the air out and seal the bag.Clip the two bags together and label them with a permanent marker.Defrost in the refrigerator overnight.
Other Ways to Serve Sheet Pan Chicken Fajitas
As is! Right off the pan. Use them on top of a green salad with a green goddess dressing. Add to sandwiches and top with melted cheese. Serve over tortilla chips to make nachos, and top with melted cheese. Pair with arroz verde.
Storing Chicken Fajitas
Refrigerator: Cool leftover fajitas and store in an airtight container for three to four days. Serve cold in a wrap or a salad, or reheat on the stovetop until warmed through and the chicken reaches 165°F. Freezer: Cool leftover fajitas and store in a freezer-safe airtight container or freezer safe-zipper top bag for up to three months. Defrost overnight in the refrigerator. Reheat on the stovetop until warmed through and the chicken reaches 165°F.
Loved Sheet Pan Fajitas? More Sheet Pan Dinners!
Loaded Sheet Pan Nachos Honey Mustard Sheet Pan Pork Chops Sheet Pan English Breakfast Sheet Pan Hawaiian Chicken Sheet Pan Salmon With Broccoli and Miso Butter
3 tablespoons extra virgin olive oil, plus more for sheet pan 1/4 cup freshly squeezed lime juice (from 1 to 2 limes) 1/4 cup freshly squeezed orange juice (from 1 small orange) 2 tablespoons pickling juice, from a jar of pickled jalapenos, optional 1 tablespoon chili powder (or chili powder blend) 2 teaspoons dried oregano 1 teaspoon ground cumin 3/4 teaspoon kosher salt
For the chicken and vegetables:
2 skinless, boneless chicken breast halves, (about 1 1/4 pounds), cut into 1-inch strips 1 large red or yellow onion, cut into 1/4-inch-thick slices 2 large sweet bell peppers (red, yellow, or green, or a combination), cut into 1/4-inch-thick slices 8 to 12 corn tortillas
Optional:
1 lime, quartered, for garnish Handful fresh cilantro leaves, for garnish 1 avocado, sliced, for garnish Cooked rice and/or beans, for serving
Spread them in one layer and roast for about 15 minutes, or until they begin to soften. Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant-read thermometer). Alternatively, you can place a tortilla (one at a time) directly over a gas burner on medium-low heat for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. The microwave also works. Just wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot. Wrap the warm tortillas in a napkin and set them on a plate.
