Weeknight dinners just became easier and tastier with these sweet n’ spicy Sheet Pan Adobo Chicken Fajitas! Super flavorful, quick and easy recipes like this are a must for your dinner rotation and perfect for meal prep!
Course Dinner, Main Course
Keyword chicken dinner, fajitas, mexican food, sheet pan dinner
Prep Time 10minutes
Cook Time 20minutes
Author Kim Peterson
Extra-large sheet pan
3tablespoonsextra-virgin olive oil, divided
1 ½poundsboneless, skinless chicken breasts
2bell peppers (red, yellow or orange), thinly sliced
1poblano pepper, thinly sliced
1yellow onion, thinly sliced
juice of 1 lime, plus wedges for serving
8-10flour or corn tortillas, grilled or warmed in oven
Toppings: shredded queso blanco or cheddar cheese, sliced avocado, fresh cilantro and lime wedges
Preheat oven to 425 degrees F.
In a small bowl, mix the adobo, 1 tablespoon olive oil, honey, cumin and salt until well combined.
Slice the chicken crosswise into ½-inch strips. Transfer to a medium bowl.
Pour the adobo mixture over the chicken strips and toss gently until evenly coated. (Can be prepped a day before cooking. Cover and chill.)
Transfer the chicken to one half of a large sheet pan and spread in an even layer.
Place the pepper and onion slices on the other half of the pan. Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper. Toss vegetables to combine.
Place sheet pan in preheated oven and bake 10 minutes.
Stir garlic into vegetables and bake 10 more until chicken is cooked through and vegetables start to char.
Remove pan from oven, squeeze lime juice over and toss everything together.
To serve, pile chicken fajita mixture onto tortillas and top with suggestions above as desired. Enjoy!
*This recipe is perfect for meal prep as well!
Give it Some Thyme - Sheet Pan Adobo Chicken Fajitas