Chicken Fajitas Recipe • 5★

Published March 10, 2023

Julia Gartland for The New York Times. Food Stylist: Christine Albano.

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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6 tablespoons olive oil

1 lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)

1 to 2 chipotle chiles in adobo, to taste, coarsely chopped

2 teaspoons ground cumin or crushed cumin seeds

1 teaspoon smoked paprika

Kosher salt and black pepper

1 ½ pounds boneless, skinless chicken breasts or thighs, cut into ½-inch-thick slices

3 bell peppers, any color or a combination

1 large red onion

8 flour tortillas, plus more as needed

Step 1Heat 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 1 ½ teaspoons salt and ¼ teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.

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 1 ½ teaspoons salt and ¼ teaspoon pepper. Add the chicken, toss to coat and set aside to marinate while you prepare the vegetables.

Step 2Cut 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.

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.

Step 3Gently 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.

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.

Step 4Once 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.

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.

Step 5While 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.

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.

Step 6Serve chicken and vegetables with tortillas and desired toppings.

Serve chicken and vegetables with tortillas and desired toppings.

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.

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.

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

Made as written the first time- delish! For this time, I froze the chicken in the marinade, minus the lime zest. Took out of freezer last night, and sliced the peppers & onions after work today. Followed the recipe procedure and still turned out terrific! So easy, flavorful, and healthy! ❤️

The fam gave it a 10 out of 10. I substituted a can of diced green chilies because my husband can’t do the spicy chipotle (bummer). Thank you Ali Slagle for giving salt & pepper amounts!

The meat was delicious! This meal also didn’t make a lot of dishes and cooked up quickly. An easy addition for your week night meals.

Source: https://cooking.nytimes.com/recipes/1020092-chicken-fajitas