Sheet Pan “Hot” Chicken Fajitas

Sheet Pan Hot Chicken Fajitas

for the marinade

3/4 cup Cholula hot sauce, or your favorite hot sauce

1 tablespoon canola oil

3 tablespoons orange juice

juice of 1 lime

1/2 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1 tablespoon chili powder

1/2 bunch cilantro, rough chopped

for the fajitas

2 pounds chicken breast, cut into thin slices

2 onions, halved and sliced

3 bell peppers, seeded and sliced

2 tablespoons canola oil

1 teaspoon kosher salt

tortillas

  1. Add all marinade ingredients into a large bowl or baking pan. Mix well. Add the chicken and stir to coat. Cover and let marinade for 30 minutes (at room temperature).
  2. Place the rack to the highest slot in the oven. Heat the broiler to 550 degrees.
  3. While the chicken is marinating, line a baking sheet with foil. Add the onions and bell peppers. Top them evenly with canola oil and salt. Toss to incorporate. Spread the mixture out into one even layer. Place in the oven and broil for 10 minutes, or until the vegetables are browned and blistered.
  4. Remove and toss the vegetables. With a slotted spoon, add the chicken tenders to the sheet pan. Layering evenly on top of the vegetables and across the sheet pan.
  5. Place into the oven and broil for 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  6. Remove from the oven and serve with tortillas and your favorite fajita toppings.

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