Sheet Pan Chicken Fajitas

Quick and easy sheet pan chicken fajitas loaded with peppers and onions for a flavorful weeknight meal.

Prep Time10

Cook Time30

Total Time55

Servings: 4 servings

1/4 cup vegetable oil
3 tbsp lime juice
2 tbsp Worcestershire sauce
1 tbsp chili powder
1 tsp ground cumin
4 cloves garlic minced
1/2 tsp salt
1 large white onion sliced
3 cups bell peppers sliced (any combination of green, red, yellow, or orange)
1 lb boneless skinless chicken breasts
8 tortillas corn or flour
desired toppings avocados, pico de gallo, limes, cheese, cilantro, sour cream, etc.

Preheat the oven to broil on low and position a rack in the middle of the oven.
In a large bowl, whisk together 1/4 cup vegetable oil, 3 tbsp lime juice, 2 tbsp Worcestershire sauce, 1 tbsp chili powder, 1 tsp ground cumin, 4 minced garlic cloves, and 1/2 tsp salt. Reserve 1/4 cup of the marinade and set it aside.
Place the sliced bell peppers (3 cups) and sliced large white onion on a large sheet pan in a single layer.
Pour the reserved 1/4 cup marinade over the peppers and onions and toss on the sheet pan to coat evenly.
Put the chicken breasts in the remaining marinade in the bowl and let them sit for about 10 minutes.
Place the marinated chicken breasts on the sheet pan with the peppers and onions, spacing them apart.
Broil on low for 15 minutes, then carefully flip the chicken and continue cooking for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the sheet pan from the oven and let the chicken rest until cool enough to handle, then slice the chicken against the grain.
Warm the tortillas if desired and assemble fajitas by dividing sliced chicken, peppers, and onions among tortillas and adding desired toppings.

Reserve 1/4 cup of the marinade to coat the vegetables so the chicken stays flavorful.
Let the chicken rest a few minutes before slicing to keep it juicy.
Use a meat thermometer to ensure chicken reaches 165°F (74°C).