Description
This One-Pan Chicken Fajitas recipe offers a vibrant, flavorful meal that combines marinated chicken thighs and colorful bell peppers baked together for an easy, wholesome dinner. Featuring a zesty marinade with chili powder, smoked paprika, and chipotle, this dish is complemented by a refreshing Salsa Verde Crema and a variety of toppings, all served warm in soft flour tortillas.
Ingredients
Scale
Spice Mix and Marinade
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ – ½ teaspoon chipotle chili pepper (optional, for spicier fajitas)
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- Juice and zest from 1 lime
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon liquid smoke
Protein and Vegetables
- 1 ½ pounds boneless, skinless chicken thighs, sliced into ½-inch strips
- 3 bell peppers (red, orange, yellow), sliced into ¼-inch strips
- ½ large red onion, thinly sliced
Salsa Verde Crema
- 1 cup sour cream
- ¼ cup salsa verde
- 1 tablespoon lime juice
- Chipotle powder to taste (optional)
Serve With
- 8-10 (6-inch) flour tortillas
- Sour cream
- Guacamole
- Cilantro
- Pico de gallo
- Lime wedges
- Hot sauce
Instructions
- Preheat and Prep: Preheat your oven to 400°F. Line a large jelly roll pan (approximately 21×15 inches) with foil and lightly spray with cooking spray or use two baking sheets to prepare for baking.
- Make Marinade and Seasoning: In a large freezer bag or bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, oregano, chipotle chili pepper, olive oil, orange juice, lime juice and zest, soy sauce, honey, and liquid smoke. Whisk together thoroughly, then remove 1 ½ tablespoons of this mixture to set aside for seasoning the vegetables.
- Marinate Chicken: Add the sliced chicken thighs to the remaining marinade and stir to coat the chicken strips evenly. You can set aside at room temperature during vegetable prep or cover and refrigerate for up to 8 hours, bringing the chicken back to room temperature before cooking.
- Prep Vegetables: Place the sliced bell peppers and red onions on the prepared baking sheet. Toss with the reserved 1 ½ tablespoons of marinade (which never touched raw chicken) to evenly coat the vegetables. Spread them out in an even layer on one side of the pan.
- Arrange Chicken: Using tongs, transfer the marinated chicken strips to the other side of the pan, making sure the pieces are not overlapping to ensure even cooking.
- Bake: Bake in the preheated oven at 400°F for 16 to 22 minutes, or until the chicken reaches an internal temperature of 170°F for thighs. Chicken breasts should be cooked to 160°F if used instead.
- Warm Tortillas: During the last 8 to 12 minutes of the chicken baking time, wrap the flour tortillas tightly in foil and place them in the oven to warm through.
- Make Salsa Verde Crema: While the chicken and vegetables cook, whisk together the sour cream, salsa verde, lime juice, and chipotle powder (if using) in a small bowl to create a tangy, creamy sauce.
- Serve: Once cooked, give the chicken and vegetables a gentle stir to combine flavors. Serve the mixture hot by filling the warm tortillas and topping with Salsa Verde Crema or sour cream, guacamole, cilantro, pico de gallo, lime wedges, and hot sauce according to taste.
Notes
- You can marinate the chicken up to 8 hours ahead for more intense flavor.
- If you prefer a spicier dish, increase the chipotle chili pepper.
- Use chicken breasts as an alternative, adjusting baking time to reach 160°F.
- Vegetables can be varied based on season or preference, such as adding sliced mushrooms or zucchini.
- Flour tortillas can be swapped for corn tortillas for gluten sensitivity, but taste and texture will differ.
