Chicken Fajitas

By Ali Slagle

Published March 11, 2023

Chicken Fajitas
Julia Gartland for The New York Times. Food Stylist: Christine Albano.
Total Time
40 minutes
Rating
5(3,480)
Comments
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You might think fajitas are too fussy for a weeknight, but this easy, foolproof version roasts on a sheet pan and can be ready in an hour. Because the ingredients are thinly sliced, everything cooks in a flash — and with little attention required. Smoked paprika, chipotle chiles and a quick stop under the broiler provide the smoky flavor that would traditionally come from the grill. This recipe is very adaptable: Chicken is called for here, but you could also use shrimp or skirt steak. For a vegetarian version, substitute fresh corn kernels, mushrooms, poblano peppers or zucchini for the meat. Cut the vegetables into sizes you’d want in a taco, coat them in the lime-chipotle marinade, roast until cooked, then broil until charred.

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Ingredients

Yield:4 servings
  • 6tablespoons olive oil
  • 1lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
  • 1 to 2chipotle chiles in adobo, to taste, coarsely chopped
  • 2teaspoons ground cumin or crushed cumin seeds
  • 1teaspoon smoked paprika
  • Kosher salt and black pepper
  • 1½pounds boneless, skinless chicken breasts or thighs, cut into ½-inch-thick slices
  • 3bell peppers, any color or a combination
  • 1large red onion
  • 8flour tortillas, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

732 calories; 33 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 62 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 48 grams protein; 1132 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. In a medium bowl, stir together 4 tablespoons oil, the lime zest and juice, chipotle chiles, cumin and paprika with 1½ teaspoons salt and ¼ teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.

  2. Step 2

    Cut bell peppers in half lengthwise, remove stem and seeds and cut into ¼-inch slices. Peel and halve the onion and cut it into ¼-inch slices. On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper.

  3. Step 3

    Gently shaking off excess marinade as you go, transfer the chicken to a second sheet pan. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, 15 to 20 minutes.

  4. Step 4

    Once the chicken is out of the oven, move an oven rack close to the broiler. Turn on the broiler and transfer the sheet pan of vegetables to the rack. Broil until charred to your liking, 2 to 5 minutes.

  5. Step 5

    While the vegetables are broiling, place the tortillas directly on a free oven rack until warm, about 1 minute, flipping once halfway through. Wrap the tortillas in a kitchen towel or foil to keep them warm.

  6. Step 6

    Serve chicken and vegetables with tortillas and desired toppings.

Ratings

5 out of 5
3,480 user ratings
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Comments

Bicka

This was excellent. Followed the directions but I had already chopped adobo chilis so I added about 1 tbs which turned out well. I saw one comment that you should not roast the veggies with the meat, only broil them which I think is so wrong. The roasting softens and sweetens the peppers and onion and then broiling gives them a bit of smokiness. Next time I will make more chicken to the peppers since I ended up with lots of leftover peppers but no chicken.

Christy

Easy but don’t put the veggie pan in when you put chicken pan in! Directions aren’t clear. Wait and only do veggies 5 min or less under broiler

mj

There are easier ways to make fajitas. Cut up chicken or mushrooms, slice peppers, onions, maybe a zucchini and stirfry. Add a little taco seasoning and salsa. Put it on a tortilla and add cheese if you like. And you can heat tortillas on a dry skillet, medium heat. The next night have the leftovers with fish tacos. Tilapia or any mild flavored fish--- dredge them in taco seasoning and fry for a few minutes on each side. Add salsa and chopped cabbage if you have it.

JV

One of the easiest recipes I’ve ever made and delicious! Using fresh lime is a must, I don’t think bottled lime juice would work nearly as well. The zest adds to the flavor a lot, I actually used 2 limes. I only used zest from one, then juice from 1 1/2 and cut wedges from the other half and let people add if wanted when served. I never seem to be able to prep as fast as recipes say but I came close with this one! Served with homemade guacamole which was divine but fresh slices of avocado would be good too. I made Mexican rice and a side of refried beans (canned) with a bit of cheese on top. I didn’t have smoked paprika so used regular. I also didn’t have the hot peppers but just added a bit of Korean pepper paste for taste. I think it would be good without it though for those that don’t like heat! Delicious and simple, remember good fresh limes! Next time I will double the recipe as it went fast, always a good sign. Oh for those that cannot eat green peppers, I had colored baby peppers on hand and they were excellent. I’ve been told those are easy to digest for people that have a hard time with green peppers.

Tina

Followed instructions save for the paprika because I am allergic. My family loved and enjoyed this recipe. We will add it into the rotation.

Alana

Last night I made these, following the recipe exactly as written. Yummy! My husband made into a burrito- I used the chicken and veggies for a fajita salad.

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