Sheet-Pan Chicken Fajitas for Sports Nights

How to Make Sheet-Pan Chicken Fajitas for Sports Nights

1. 1

   Step 1: Trim, slice and marinate the chicken

   Active 10 min · Passive 10 min

   Cut the boneless skinless chicken breasts into 1/2-inch to 3/4-inch strips. In a large bowl whisk together 2 tablespoons of the extra-virgin olive oil, fresh lime juice, smoked paprika, ground cumin, garlic powder, and kosher salt; add the chicken and toss to coat. Let the chicken marinate while you prep vegetables (about 10 minutes of unattended marinating time).

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 2 tbspFresh lime juice
   • 1 tspSmoked paprika
   • 1 tspGround cumin
   • 1 tspGarlic powder
   • 1 tspKosher salt
   
2. 2

   Step 2: Preheat oven and prep vegetables

   Active 8 min

   Heat the oven to 425°F (220°C) and line a rimmed sheet pan with foil or parchment. Slice the bell peppers and the large onion into even strips, then toss the vegetables with the remaining 1 tablespoon of extra-virgin olive oil so they’re lightly coated.

   For this step

   • 3 cupsBell peppers (assorted), sliced
   • 1 largeLarge onion, sliced
3. 3

   Step 3: Arrange on sheet pan and roast

   Active 5 min · Passive 25 min

   Spread the marinated chicken strips in a single layer on one side of the prepared sheet pan and pile the sliced bell peppers and onion on the other side so everything has room to roast. Bake at 425°F (220°C) for 25 minutes, stirring the veggies once halfway through, until the chicken is cooked through and vegetables are tender and slightly charred.
   
4. 4

   Step 4: Rest and serve with tortillas or rice

   Active 5 min

   Let the sheet-pan mixture rest for 3–4 minutes, then use tongs to portion chicken and vegetables onto warmed whole-grain tortillas (about 2 per person) or spoon over cooked brown rice. Serve immediately — these fajitas travel well for quick bites between games.

   For this step

   • 8 countWhole-grain tortillas (or cooked brown rice)
   • 2 cupsCooked brown rice (if using instead of tortillas)

1. Cut the boneless skinless chicken breasts into 1/2-inch to 3/4-inch strips. In a large bowl whisk together 2 tablespoons of the extra-virgin olive oil, fresh lime juice, smoked paprika, ground cumin, garlic powder, and kosher salt; add the chicken and toss to coat. Let the chicken marinate while you prep vegetables (about 10 minutes of unattended marinating time).
2. Heat the oven to 425°F (220°C) and line a rimmed sheet pan with foil or parchment. Slice the bell peppers and the large onion into even strips, then toss the vegetables with the remaining 1 tablespoon of extra-virgin olive oil so they’re lightly coated.
3. Spread the marinated chicken strips in a single layer on one side of the prepared sheet pan and pile the sliced bell peppers and onion on the other side so everything has room to roast. Bake at 425°F (220°C) for 25 minutes, stirring the veggies once halfway through, until the chicken is cooked through and vegetables are tender and slightly charred.
4. Let the sheet-pan mixture rest for 3–4 minutes, then use tongs to portion chicken and vegetables onto warmed whole-grain tortillas (about 2 per person) or spoon over cooked brown rice. Serve immediately — these fajitas travel well for quick bites between games.