Sheet Pan Chicken Fajita

Sheet Pan Chicken Fajita - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Smoky, juicy chicken with fluffy coriander rice

Looking for something bold, fresh, and super easy to shake up your dinner routine?

Fajitas began on Tex-Mex ranches, where grilled strips of beef were wrapped in warm tortillas. This versions a little different as it has no tortillas, no wrapping, no extra fuss. Just a big, tasty bowl filled with roasted chicken thighs, sweet caramelised capsicums, and fluffy coriander rice. While the chicken and veggies roast together on one pan, you can cook the rice on the stovetop to save time, everything finishes together in under 40 minutes.

Add your favourite fresh toppings for that final punch of flavour, and best of all, there’s only one pan to clean. Oops, just realised while writing this, there’s actually two pans, one for the rice. Oh well, close enough!

Still craving tortillas? No worries, they make a great side or quick wrap if you’re in the mood. Just warm them up.

Ingredients

For the Chicken Fajitas
1lb – 500g chicken thighs, skinless & boneless, sliced into thin strips
1 red bell pepper ( capsicum), cut in strips
1 yellow bell pepper ( capsicum), cut in strips
1 green bell pepper ( capsicum), cut in strips
1 large red onion, sliced medium thick
3 tbsp olive oil
Juice of ½ lime
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp chilli powder (adjust to taste)
1 tsp brown sugar
Salt and cracked black pepper
For the Cilantro Rice
1 cup – 200g long grain or basmati rice, rinsed
1 ½ cups chicken stock
2 tbsp chopped fresh coriander (cilantro), added at the end
1 tbsp olive oil
Salt, to taste
Toppings
4 tbsp sour cream
Guacamole or sliced avocado (2 avocados)
Fresh salsa or pico de Gallo
Extra lime wedges

Steps

Step 1
Preheat oven to maximum temperature about 450°F – 230°C
Step 2

Line a large sheet pan and grease it generously with 1 tbsp olive oil, roasting directly on the pan gives better caramelisation.
Step 3

In a large bowl, toss chicken strips with 2 tablespoon olive oil, lime juice, cumin, paprika, garlic powder, onion powder, chilli, sugar, salt, and pepper. Mix very thoroughly and set aside to marinate 10 minutes while prepping veg.
Step 4

Add the veggies, a little salt and toss well on the sheet pan until well coated in oil. Then place all the marinated chicken over the vegetables, making sure the pieces are spaced out evenly and not touching.
Step 5

Roast for about 20-30 minutes. Remove pan, gently stir veggies.(internal temp of chicken should reach 165°F – 74°C) and edges of veg and chicken are slightly charred.
Step 6

Meanwhile, in a saucepan over high heat, bring rinsed rice and stock to a boil. Add salt and olive. Reduce to very low, (smallest burner) cover, and simmer 12–14 minutes until liquid is absorbed. Turn off heat and let sit, covered, for 5 minutes.
Step 7

Remove sheet pan from oven and let chicken rest for 2 minutes before serving.
Step 8

Once rice is cooked and rested, fluff rice with a fork. Fold in chopped coriander just before serving.
Step 9

Now it’s time to build the bowl. To assemble, scoop rice into serving bowls. Top with roasted chicken and vegetables. Add a dollop of sour cream, sliced avocado or guacamole, salsa, and any other toppings you fancy.

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