Easy Sheet Pan Chicken Fajitas

Easy Sheet Pan Chicken Fajitas puts to 2 pounds boneless skinless chicken breasts, yellow and bell peppers at the center of a chicken recipe and finishes in about 35 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 35 minutes
• Prep 20 minutes
• Cook 15 minutes

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken breasts ( for using chicken thighs)
• 1 large yellow, white, or red onion
• 2 bell peppers (any color)
• 2 tablespoons oil (divided (you'll use half for the chicken, half for the veggies))
• 2 to 3 cloves garlic (finely minced or pressed through a garlic press)
• 1 tablespoon red wine vinegar (can sub apple cider vinegar or rice vinegar)
• 1 tablespoon soy sauce (I use low-sodium)
• 1 teaspoon liquid smoke (optional but so very delicious)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (I use coarse, kosher salt)
• Pinch of black pepper
• Squeeze of fresh lime juice
• Tortillas
• Optional toppings: sour cream (guacamole, cilantro, tomatoes, etc.)

Instructions

1. Preheat oven to 400 degrees F. Place oven racks in upper and lower positions (you'll use both racks). If you have convection setting, preheat to 375 degrees F.
2. Cut chicken into 1/4-inch strips and place in medium bowl. Cut onion in half, peel off the skin, and cut each half into 1/4-inch half moon strips. Place onion in a separate bowl. Cut the bell peppers into 1/4-inch strips and add to the bowl with the onions.
3. Place the baking sheets in the oven, one on each rack, to preheat for 5-6 minutes.
4. While the baking sheets preheat, add the following to the bowl with the chicken: 1 tablespoon oil, 2-3 cloves minced garlic, 1 tablespoon vinegar, 1 tablespoon soy sauce, 1 teaspoon liquid smoke, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and a pinch of black pepper. Toss to combine.
5. To the bowl with the onions/peppers, add 1 tablespoon oil (more or less) and a pinch of salt and pepper. Toss to combine.
6. Remove the baking sheets from the oven and quickly (but carefully) dump the chicken on one sheet pan and the veggies on the other pan. Spread both chicken and veggies into a single layer. Return the pans to the oven. If using a standard oven (non-convection), put the pan with the chicken on the bottom rack and the veggies on the top rack.
7. Cook the chicken for 6-7 minutes until tender and cooked through. Remove from the oven and continue cooking the veggies 5-6 minutes longer until crisp-tender (add time if you want the veggies even softer).
8. Squeeze the juice of a lime across the top; toss lightly. Serve the chicken and veggies in tortillas (or on a salad!) piled high with toppings of your choice.

Give it a minute off the heat, then serve it while it is still hot.