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One-Pan Fajitas

Get the taste and sizzle of fajitas using just your broiler and a sheet pan!

April 9, 2018

Get the delicious taste and sizzle of fajitas, using just your broiler and a sheet pan. This is level one cooking with five-star results!

Serves four people. 


  • 1 and 1/2 pounds boneless, skinless chicken
  • 1 one-pound bag baby bell peppers, or regular bell peppers
  • 2 yellow onions
  • 3 tablespoons extra virgin olive oil, or more as needed
  • kosher salt and freshly ground black pepper to taste
  • 1 lime
  • fresh flour or corn tortillas
  • sour cream, salsa, crumbled cotija cheese or shredded Monterey jack, and your favorite garnishes

Fajita Spice Mix

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • pinch of cayenne


Combine spice mix ingredients in a bowl and set aside.

Cut chicken into quarter-inch-thick bite-size slices and set aside in a large bowl.

Cut baby bell peppers in half; stem and seed them. For regular bell peppers, slice in half-inch strips.
Cut onions in half vertically, then cut crosswise into quarter-inch wide slices.

Heat the broiler to high, leaving oven rack in the middle. Line a large rimmed baking sheet with foil, shiny side up. No cleanup later!

Scatter the sliced peppers and onions on the baking sheet, drizzle with 1 to 2 tablespoons olive oil, and season with half the spice mixture, tossing to coat. Cook under the broiler for about 12 minutes, until veggies start to soften. 

Meanwhile, add 1 tablespoon olive oil and the remaining spice mix to the chicken in the bowl. Toss to coat.

When you see just a hint on char on the veggies, remove pan from oven and distribute chicken evenly over the veggies. Return pan to oven and cook under the broiler for about 7 minutes, until chicken is cooked and starts to brown. The juices in the pan should be bubbling. For a finishing touch, raise the oven rack and run the pan under the broiler for another minute or two to get some extra char.

Before serving, warm your favorite tortillas.

Cut lime into quarters and squeeze over the pan. Serve the fajitas, and the pan juices, with the tortillas and your favorite garnishes.

Cook’s note: This is also delicious with shrimp. They’ll cook much more quickly than the chicken, so cook the veggies longer and keep the shrimp under the broiler just beyond the point where they turn pink. For vegetarians, use cubes of firm tofu in place of the meat.


There are 2 comments

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"Line a large rimmed baking sheet with foil, shiny side up. No cleanup later!"  Of course.  Just use foil and throw it away, right?  Heaven forfend we should actually save resources and clean up.  When will we learn?

Please, can you just say vegetables, quit calling them (baby-talk) veggies.