Chicken Fajitas

Tags: #mealprep #chicken #texmex Serving: 6 servings Total time: 60 minutes

High-heat roasted chicken fajitas with peppers and onions, optimized for juicy results and easy reheating.

Ingredients

For the chicken and marinade

• 900 g boneless skinless chicken thighs
• 60 ml lime juice
• 30 ml neutral oil
• 12 g chili powder
• 6 g ground cumin
• 6 g smoked paprika
• 2 g dried oregano
• 12 g garlic, minced
• 5 g brown sugar
• 10 g kosher salt
• 3 g black pepper

For the vegetables

• 600 g bell peppers, assorted colors
• 300 g yellow onion
• 15 ml neutral oil
• 4 g kosher salt
• 1 g black pepper

For serving

• 420 g flour tortillas (12 tortillas, 35 g each)
• 120 g lime, cut into wedges
• 10 g fresh cilantro, chopped
• 150 g salsa (optional)
• 120 g sour cream (optional)
• 150 g guacamole (optional)

Steps

1. Place two rimmed sheet pans on the middle and upper oven racks.
2. Preheat the oven to 230°C.
3. Core the bell peppers.
4. Slice the bell peppers into 1 cm strips.
5. Peel the onions.
6. Slice the onions into 1 cm strips.
7. Trim excess fat from the chicken thighs.
8. Slice the chicken into 1 cm strips.
9. Whisk the marinade ingredients in a large bowl.
10. Add the sliced chicken to the bowl.
11. Toss the chicken to coat.
12. Cover the bowl.
13. Refrigerate the chicken for 30 minutes.
14. Combine the bell peppers and onions in a second bowl.
15. Toss the vegetables with the neutral oil, salt, and pepper.
16. Remove one hot sheet pan from the oven.
17. Spread the marinated chicken in a single layer on the pan.
18. Return the pan to the oven.
19. Remove the second hot sheet pan from the oven.
20. Spread the vegetables in a single layer on the pan.
21. Return the pan to the oven.
22. Roast the chicken and vegetables for 8 minutes.
23. Stir the vegetables.
24. Flip the chicken.