Sheet Pan Chicken Fajitas with Peppers and Onions
Mexican and Tex Mex
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
2 tablespoons pickling juice, from a jar of pickled jalapeños
1 tablespoon ancho chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon salt
3 tablespoons olive oil
1 large red or yellow onion, cut into 1/4-inch thick slices
2 large sweet bell peppers , cut into 1/4-inch thick slices
2 skinless, boneless chicken breast halves , cut into 1-inch strips
8 to 12 corn tortillas
1 avocado, sliced
Handful of fresh cilantro leaves
1 lime, quartered
Cooked rice and/or beans
Preheat the oven to 450ºF. Lightly oil a rimmed baking sheet.
In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup, and set aside.
Add the chicken to the bowl with the marinade. Toss to coat, and set aside to marinate while the peppers and onions are roasting .
In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat. Spread them in one layer and roast for about 15 minutes, or until they begin to soften.
Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan. Bake for 15 minutes, or until the chicken is cooked through .
Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.
Set a dry skillet over medium heat and heat until hot. Lay one tortilla at a time on the hot pan and turn, as above. Use 2 pans or a pancake griddle if you want to heat more than one at time. Alternately, you can place a tortilla directly over a gas burner on medium-low heat for about 20 seconds, or until it starts to puff slightly. With tongs, turn it over and let it heat for a few more seconds on the other side. The microwave also works. Just wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot. Wrap the warm tortillas in a napkin and set them on a plate.
Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve with rice and beans, too.