chicken fajitas
charred peppers, smoky chicken, an unreasonable amount of lime.
- prep
- 15 min
- cook
- 20 min
- total
- 35 min
- serves
- 4
the byte
a sheet-pan situation that tastes like it took much longer than it did. the trick is high heat and not crowding the pan, so things char instead of steam.
ingredients
- 1½ lb boneless skinless chicken thighs, sliced
- 3 bell peppers, sliced
- 1 large red onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1½ tsp kosher salt
- juice of 2 limes, plus wedges to serve
- warm flour tortillas, cilantro, sour cream
let's make it
- 01
heat the oven to 425°f with a sheet pan inside.
- 02
toss the chicken, peppers and onion with the oil, spices, salt and the juice of one lime.
- 03
spread everything on the hot pan in a single layer — use two pans if it looks crowded.
- 04
roast 18–20 minutes, tossing once, until the edges are charred and the chicken is cooked through.
- 05
squeeze over the second lime, scatter cilantro, and pile into warm tortillas.
byte notes
- — thighs stay juicier than breasts here, but breasts work if you slice them thin.
- — for real char, finish under the broiler for 2 minutes.
- — leftovers are excellent chopped into eggs the next morning.
watch it
the video lives on instagram & tiktok
