These Chicken Fajitas are quick and easy to make. You can have dinner on the table in less than 30 minutes if your chicken is thawed. If not, then you’ll need to add time for that, but on the upside- this has minimal cleanup!
Many of us know there is a broil feature on our ovens, but how often to we use it? I often forget that I have this wonderful speedy option to help me get dinner on the table when I don’t have a lot of time. And that seems like every night lately. Broiling allows you to cook your food on a very high heat, which happens to work perfectly is you are trying to cook veggies and thinly sliced meat.
The spice rub I use in this recipe is here on my blog, and I also have it in the notes section of this recipe. It is so versatile and works well on any type of meat. I know once you try it, you will definitely want to keep this spice rub in stock in your pantry.
I prefer to serve my Chicken Fajitas in corn tortillas with refried beans, but you could also serve these over rice, with some black beans, salsa, and guacamole and turn it into a fajita bowl.
Chicken Fajitas
Equipment
- 1 sheet pan
- cutting boards
- aluminum foil
- knives
Ingredients
- 2 large bell peppers-red, yellow, or orange, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 chicken breasts, trimmed and thinly sliced
- 3 TBSP spice rub on my blog, divided see notes
- robust olive oil, drizzled
Instructions
- Trim and thinly slice the chicken breasts and place in a medium sized bowl. Drizzle some robust olive oil onto chicken and sprinkle 2 TBSP of the spice rub onto the chicken. Using tongs, mix well so that all chicken pieces are coated evenly in the olive oil and spices. Set aside.
- Preheat oven BROILER to HIGH about 5 minutes before you will be putting the veggies in the oven. Adjust baking rack to be one level above the middle.
- Prepare baking sheet with aluminum foil covering it.
- Thinly slice the bell peppers, removing stems and seeds. Place on the prepared baking sheet.
- Thinly slice the onion and place them on the baking sheet as well.
- Drizzle olive oil LIGHTLY onto the veggies. Sprinkle about 1 TBSP of the spice rub onto the veggies. Mix well with your hands.
- Place baking sheet with veggies into your oven for 3 minutes.
- Pull baking sheet out of oven and carefully add the chicken pieces on top of the veggies trying to space the chicken evenly.
- Return pan to oven and continue to broil for another 6-7 minutes or until chicken is cooked through and lightly browned. Some of the veggies should have some browning at this point also.
- Serve in corn tortillas with refried beans and guacamole, or in bowls with rice, beans, guacamole , etc.
Notes
Spice Rub:
4 tsp paprika
4 tsp sea salt
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP black pepper
1 TBSP dried thyme leaves
1 TBSP oregano
1/2 tsp cayenne pepper add more or less to your liking
Mix together and store in a mason jar.You will love the smell of this dinner as is cooks. I think there are few things that smell better than bell pepper and onions. Your family will think you spent hours in the kitchen making this-don’t let them know if only took 25 minutes.
Happy Cooking!
Emma
