Description
Experience restaurant-quality fajitas right from your oven with this stress-free sheet pan recipe. Featuring tender boneless chicken thighs and rainbow bell peppers roasted to a perfect char, it captures the essence of a smoky, savory Tex-Mex dinner. The dish is elevated by a creamy, chipotle-infused garlic sauce, offering a depth of flavor that is both vibrant and protein-packed—making it an ideal healthy choice for busy weeknights.
Ingredients
1.5 lbs boneless skinless chicken thighs, sliced
3 bell peppers (red, green, yellow), seeded and sliced
1 medium red onion, sliced into wedges
2 tbsp extra virgin olive oil
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp kosher salt
0.5 tsp black pepper
6 cloves fresh garlic
2 chipotle peppers in adobo sauce
0.5 cup mayonnaise
1 tbsp fresh lime juice
1 tsp honey
Instructions
Preheat your oven to 425°F (220°C) with an empty sheet pan inside to gather heat.
In a large bowl, toss the sliced chicken, bell peppers, and onion with olive oil, smoked paprika, cumin, salt, and pepper until well coated.
Carefully spread the mixture in a single layer onto the preheated sheet pan for optimal searing.
Roast for 20 to 25 minutes, stirring halfway through for even caramelization.
While roasting, blend the garlic, chipotle peppers, mayonnaise, lime juice, honey, and a pinch of salt until smooth.
Warm flour tortillas in foil packets during the last 5 minutes of roasting.
Serve the hot chicken and peppers drizzled with the chipotle garlic sauce.
Notes
Ensure the sheet pan is fully preheated to achieve the characteristic fajita sear. You can roast the garlic cloves in a small piece of foil alongside the chicken pan for easy preparation. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Sheet Pan Dinners
- Method: Roasting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg