Types of Fajita Recipes
We’ve got a couple other fajita recipes here on Our Best Bites, and they all have their place. For the grill, you cannot beat our Classic Fajita recipe. It requires a long marinade and its tangy, smoky flavor profile is beloved by readers around the world as one of our all-time most popular recipes! For those times where you need to just dump everything in a slow cooker, we have my easy Slow Cooker Steak Fajitas. Super tender steak and so easy and delicious. Set it and forget it. These days the recipe I tend to make the most are these Sheet Pan Fajitas. You cannot beat the convenience of a one-pan meal and a simple yet flavorful dry rub gives these fajitas out0-of-this-world flavor without drowning everything on a pan like a marinade would.
Making the Dry Rub
We’re using all dry seasonings because there’s plenty of moisture in the chicken and vegetables and we want these to caramelize and roast (not simmer!)
Chicken Choice
You can certainly try this recipe with boneless skinless chicken breast, but I prefer thighs for some very specific reasons. Aside from the fact that chicken thighs are so much more flavorful in a recipe like this, they are also much easier to cook. Chicken breasts need to be cooked to a certain temperature and as soon as they pass that, they’re suddenly dry and chewy. It’s hard to mess up chicken thighs. You can overcook them and they’re still juicy and tender. On a sheet pan meal, you’re cooking several different things on the same pan and it’s really nice to have some flexibility in case everything isn’t done at the exact same time. Did I mention they taste so much better in this recipe? Buy boneless skinless ones and then use a sharp pair of clean scissors or kitchen shears to trim excess fat if you like.
Add the Seasoning Mix
I slice up my chicken and vegetables and then use plastic gloves so I can just toss everything together with my hands! Drizzle with a few tablespoons oil and that seasoning mix. I use an extra large sheet pan (I get them here, they’re fantastic and so useful. I pretty much use this size for everything!) and this just gets tossed in the oven.
Cook the Sheet Pan Fajitas
If your oven has a convection setting, use it. Convection will circulate hot air and help get everything kind of toasty brown like a grill would. If not, you can always broil quickly at the end if you like. I toss on a handful of chopped cilantro at the end and a big squeeze of fresh lime juice. These are DIVINE. Now you can obviously serve these traditionally in tortillas with all the fixings. But some other ways we love eating these, depending on nutrition preferences, are: -Over shredded iceberg or mixed greens-Over a bed of cauliflower rice-In a bowl of rice and beans (use the quick steam rice bags and canned beans for a fast meal!)-Simply in a bowl with avocado and sour cream Any way you do it, I think you’ll love this one! Let me know what you think!
