Should you cut chicken before or after cooking for fajitas?

You need to slice the chicken before you cook it for fajitas. This ensures a quick cooking time and tender bite-sized pieces for every tortilla.

Do you cook the onions or peppers first in fajitas?

Instructions Cook the onions. Heat 1 tablespoon of the oil in the largest skillet you have (at least 12 inches) over medium-high heat until shimmering. ... Cook the peppers, jalapeño, and garlic until fragrant. ... Brown the chicken with the spices. ... Add the vegetables back to the pan and finish cooking. ... Serve the fajitas.

Do you use red or white onion with fajitas?

White onions have a more pungent flavor that can add intensity to your fajitas . What is this? Ultimately, the choice of onion comes down to personal preference, so feel free to use your favorite. (Personally, I usually like sweet onions for chicken fajitas and red onions for steak fajitas.

How do you cook fajita meat so it's not tough?

Tricks to Tender Fajita Meat Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. ... Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Feb 2, 2024

What cut of meat do Mexican restaurants use for fajitas?

The question of “what is a fajita” would usually be referred to as sliced skirt steak , the cut of beef first used in the dish. In restaurants, the meat is usually cooked with onions and bell peppers and toppings that are served on the side.

What is a good substitute for bell peppers in fajitas?

Although bell peppers is certainly the classic pepper to use for veggie fajitas, any color vegetables will do. Try Anaheim or poblano peppers . They are both spicier, yet mild peppers to try for a spin on these fajita vegetables. Zucchini, portobello mushrooms, or even sweet potatoes would also be great!

What color peppers are best for fajitas?

Red Bell Pepper - These peppers are sweet and are great for adding color and texture to dishes like fajitas and stir fry recipes. Yellow Bell Pepper or Orange Bell Peppers - These peppers are ideal for adding extra flavor and vibrancy. White Onion - Red onions make an excellent substitution.

How do you cut a tomato for fajitas?

When it comes to cutting tomatoes for fajitas, the best method is to slice them into thin wedges . This allows the tomatoes to still retain their shape and adds a fresh and juicy element to your fajitas.

Is it better to cut chicken before or after cooking?

After your chicken breasts are done cooking, let them rest for at least half the time that you cooked them for before slicing into them . This will ensure that the breasts stay super juicy and flavorful, and that they're fully cooked. Trust me, waiting the few extra minutes pays off big time — every time.

Is it better to cut chicken before marinating?

If you're short on time and need to marinate your chicken quickly, you can poke holes in the chicken or slice it thinly to help the marinade penetrate in as little time as possible .

Should you wait before cutting chicken?

After reaching the recommended internal temperature of 165 degrees Fahrenheit, it is crucial to let smaller cuts of chicken (chicken breast, wings, and tenderloin) rest for at least 5-10 minutes before cutting into it . A whole chicken should rest for 15-20 minutes.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (2024)

Oven-Baked Sheet Pan Chicken Fajitas are a quick and easy recipe for a healthy weeknight dinner. Chicken and veggies are seasoned with a Fajita marinade and baked together on one pan. Pair these fajitas with your favorite tortillas or choose a lettuce wrap for a lighter option.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (1)

If I were only allowed to have one dinner for the rest of my life, I think it just might be these sheet pan chicken fajitas!

Now I know that is a bold statement, but you need to understand a few things…

I live in Texas and am slightly obsessed with all things concerning Mexican food – especially chicken tacos.
How incredibly simple it is to throw all these ingredients onto a sheet pan and have dinner ready in under 45 minutes.
A Mexican food dish is consumed almost daily in my household, so this statement isn’t too much of a stretch!

If you love fajitas but prefer skirt steak instead of chicken, try these Steak Fajitas. Want to set it and forget it? Try these Crockpot Chicken Fajitas next!

Sheet Pan Chicken Fajitas Recipe - Evolving Table (2)

Ingredients

These are the simple ingredients you need for this Sheet Pan Chicken Fajitas recipe:

Chicken. Opt for organic, if possible, for the most nutrition and best flavor. Skinless chicken breasts are preferred, but thighs can be used, as well.
Bell pepper. A blend of green, yellow, and red bell pepper adds a pop of color. But you can use one variety if needed.
Onion. Sweet onions are used. You can sub in red, yellow, or white, though.
Fajita seasoning. You can quickly and easily make your own at home or choose a store-bought version. You can also use taco seasoning. Both are similar, but taco seasoning is heavier on cumin.
Soy sauce. This salty sauce is the base of the marinade.For a gluten-free sauce, substitute with Tamari or even coconut liquid aminos.
Lime Juice. The citrus of the lime juice is essential to make the fajita marinade. It tenderizes the chicken and adds a fresh pop of flavor.
Worcestershire sauce. This adds a depth of flavor to the sauce. You can leave it out if you don’t have any available.
Honey. If you can, use local honey. Or, swap it out for pure maple syrup or agave nectar.
Olive Oil. Choose a high-quality oil, avocado is recommended. You can sub in another neutral oil, like olive, if needed.

How to Make Sheet Pan Chicken Fajitas

Making baked fajitas is easy and only requires a few simple steps:

Prepare the Chicken

To ensure everything cooks up consistently, use a meat mallet to pound the chicken thin.

Place the breasts between two sheets of parchment paper or in a Ziploc bag while tenderizing to keep the juices from splattering. The chicken needs to be no more than 1 inch thick.

Then, slice the pounded meat into thin strips about ½-inch thick.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (3)

Slice the Veggies

Use a sharp knife to thinly slice the green, red, and yellow bell peppers and onions. Be sure the vegetable strips are similar in length and width so they cook evenly.

Toss the veggies with oil, salt and pepper.

(You can also make these Fajita veggies if you want even more to serve with the chicken!)

Sheet Pan Chicken Fajitas Recipe - Evolving Table (4)

Make the Marinade

Combine homemade Fajita seasoning, oil, soy sauce, honey, lime juice, and Worcestershire sauce in a large bowl. Whisk well until everything is mixed.

Add the chicken to the bowl, gently toss to combine, and allow it to rest for 30 minutes or up to a few hours. The longer it marinates, the more flavor the chicken will have. However, avoid marinating it overnight or the chicken may take on an unpleasant mealy texture.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (5)

Sheet Pan Chicken Fajitas Recipe - Evolving Table (6)

Spread it Out

You can use whatever type of rimmed baking sheet you have, but just make sure it is big enough!

I really enjoy the baker’s half-sheet sized pans so you have plenty of room.

Also, I sometimes like to line my sheet pan with parchment paper for easier clean-up. I find this does not stick as much as aluminum foil normally does. (Not to mention, it’s healthier for you!)

You will get a slightly crispier texture to your meat and vegetables if you bake them without the paper.

Place the veggies around the edge of the pan. Leave an opening in the middle for the chicken.

Remove the chicken from the marinade and allow the excess to drip off. Place the breasts in the middle of the pan.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (7)

Sheet Pan Chicken Fajitas Recipe - Evolving Table (8)

Bake and Broil

Preheat the oven to 375℉.

Bake the fajitas and veggies for 25-30 minutes or until the chicken and veggies are tender.

Turn the oven to a high broil and cook for an additional 2-3 minutes. The broiler step gives everything a wonderful, crispy texture.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (9)

Serve them Up

These oven-baked chicken fajitas are extremely versatile and can be served in a number of ways. You can choose your favorite corn or flour tortilla, or make these homemade cassava flour tortillas. Opt for a burrito bowl with cilantro lime rice or a lettuce wrap for a lighter option.

A few of my favorite toppings include:

Pico de gallo
Fresh salsa
Roasted salsa
Guacamole
Salsa verde
Pickled jalapeños

Sheet Pan Chicken Fajitas Recipe - Evolving Table (10)

Meal Prep and Storage

To Prep-Ahead:Slice the veggies the day before and keep them in the fridge until you’re ready to bake.
To Store:If there are any leftovers, place them in an air-tight container and leave them in the refrigerator for up to 3 to 4 days.
To Freeze:You can flash-freeze the veggies and chicken separately on a pan for a few hours, then keep them tightly wrapped in the freezer for up to 4 months.
To Reheat:Place chicken and veggies on a sheet pan in a 350℉ oven for 10 minutes until warmed through, or heat individual servings up in the microwave.

Dietary Modifications

The recipe you’ll find below is already low carb, keto, and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

Gluten-free:Be sure the seasoning mix along with any toppings or tortillas you use are gluten-free. Also, check the soy sauce and Worcestershire are free of gluten.
Paleo:Use liquid coconut aminosinstead of the soy sauce and leave out the Worcestershire sauce.

Sheet Pan Chicken Fajitas Recipe - Evolving Table (11)

FAQs

What do you serve with chicken fajitas?

Expert Tips and Tricks

Pound it thin. Use a meat mallet to tenderize the chicken and make sure it is only 1-inch thick for consistent cooking.
Make it even. The peppers and onions need to be sliced the same size and length.
Add some spice. Kick the flavor up a notch by adding extra chili powder or including jalapeño peppers.
High heat. Broiling the chicken and veggies for a few minutes gives them a delightfully crispy texture.
Top it off. Get creative with your toppings and serve these fajitas with lime wedges for fresh flavor.

Make it a Meal

Round this Sheet Pan Chicken Fajita recipe out with any of these delicious sides:

Mexican Street Corn Salad
Mexican Rice
Cilantro Lime Brown Rice
Avocado Corn Salad
Mexican Quinoa Salad with Avocado
Blood Orange Margaritas (OK, not a side, but man do they go great with fajitas!!)

Tap stars to rate!

4.73 from 11 votes