Easy Sheet Pan Chicken Fajitas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	3%	3%
protein add	100%	100%
salt	0%	0%
aromatics	20%	22%
acid	2%	0%
vegetables and beans	30%	42%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

794 g	1 1/2 to 2 pounds boneless skinless chicken breasts (see note for using chicken thighs)
150 g	1 large yellow, white, or red onion
240 g	2 bell peppers (any color)
27 g	2 tablespoons oil (divided (you'll use half for the chicken, half for the veggies))
8 g	2 to 3 cloves garlic (finely minced or pressed through a garlic press)
15 g	1 tablespoon red wine vinegar (can sub apple cider vinegar or rice vinegar)
16 g	1 tablespoon soy sauce (I use low-sodium)
	1 teaspoon liquid smoke (optional but so very delicious)
3 g	1 teaspoon chili powder
1 g	1/2 teaspoon cumin
1 g	1/2 teaspoon dried oregano
3 g	1/2 teaspoon salt (I use coarse, kosher salt)
	Pinch of black pepper
	Squeeze of fresh lime juice
	Tortillas
	Optional toppings: sour cream (guacamole, cilantro, tomatoes, etc.)

Method: 8 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Mel - This recipe is one of my very favorites! I made it tonight and didn't have quite enough chicken breasts to feed three teenage boys, so I cooked up one pound of ground chicken and then added the seasonings that you list in the recipe. It was so delic” — a cook, 5.0★

“This is one of our absolute favorite meals, and so quick to make! I always add the same spices/sauce to my vegetables (that you put the chicken in) and add 8 oz of mushrooms with the veggies. The mushrooms soak up the sauce and makes the meal incredible.” — a cook, 5.0★