These sheet pan chicken fajitas are a perfect weeknight dinner solution. With a zesty marinade, tender chicken, and perfectly roasted peppers and onions, this Tex-Mex favorite is sure to be a hit with the whole family. Serve with warm tortillas and your favorite toppings for a complete meal.

Ingredients:

For the Marinade:

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 Garnishes:

1 lime, quartered

Handful of fresh cilantro leaves

1 avocado, sliced

Cooked rice and/or beans, for serving

Instructions:

Preheat the Oven:

Preheat your oven to 450°F (230°C). Lightly oil a rimmed baking sheet.

Make the Marinade:

In a medium bowl, whisk together the lime juice, orange juice, pickling juice (if using), chili powder, oregano, cumin, salt, and 3 tablespoons of olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the Chicken:

Add the chicken strips to the bowl with the marinade. Toss to coat and set aside to marinate while preparing the peppers and onions (about 15 minutes).

Prepare the Peppers and Onions:

On the prepared baking sheet, place the sliced onion and peppers. Drizzle the reserved half of the marinade over them and toss to coat. Spread them out in a single layer.

Roast the Peppers and Onions:

Place the baking sheet in the preheated oven and roast the peppers and onions for about 15 minutes, or until they begin to soften.

Cook the Chicken with Peppers and Onions:

Add the marinated chicken strips to the pan with the softened vegetables, distributing them evenly among the onions and peppers. Drizzle any excess marinade over the pan.

Bake for an additional 15 minutes, or until the chicken is cooked through (at least 165°F/74°C when measured with an instant-read thermometer).

Broil to Char:

Set the oven rack about 3 to 4 inches from the broiler and turn on the broiler. Broil the chicken and vegetables for 2 to 3 minutes, or until lightly charred.

Warm the Tortillas:

While the chicken and vegetables are finishing, warm the tortillas. You can use a dry skillet over medium heat, a gas burner, or the microwave. See the "Best Way to Warm Tortillas" section in the original recipe for detailed instructions.

Serve the Fajitas:

Transfer the chicken and vegetables to a warm platter. Bring the platter and warm tortillas to the table for serving. Optionally, serve with lime wedges, fresh cilantro, avocado slices, and any other desired toppings. Rice and beans make excellent sides.

Let everyone assemble their own fajitas by filling tortillas with the chicken, peppers, onions, and desired toppings.

Enjoy these delicious sheet pan chicken fajitas with peppers and onions for an easy and flavorful Tex-Mex dinner!