Sheet Pan Mixed Fajitas
Chicken, shrimp, and peppers seared on one pan with a quick lime-cumin seasoning. Serve warm with tortillas, sour cream, and salsa for a Tex-Mex crowd-pleaser.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- ½ lb boneless, skinless chicken breasts
- ½ lb large shrimp, peeled and deveined
- 2 whole bell peppers (red, yellow, or orange), mixed
- 3 tbsp olive oil
- 1 whole lime
- 1 tsp ground cumin
Instructions
- 1
Pat the chicken breasts dry with paper towels, then place them on a cutting board and slice them crosswise (across the grain) into 1/4-inch-thick strips about 3 inches long.
- 2
Place each bell pepper stem-side down on a cutting board, then slice it lengthwise into 1/2-inch-wide strips, removing any remaining stem or white seeds as you go.
- 3
Cut the lime in half lengthwise, then cut each half crosswise into thin wedges; set aside for serving at the end.
- 4
Set a 12-inch skillet over medium-high heat and add 1.5 tablespoons of olive oil; wait until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the chicken strips to the hot oil in a single layer, without stirring; let them cook undisturbed until the bottom side turns golden (the color of warm honey), about 3 minutes.
- 6
Stir the chicken pieces and cook for 2 more minutes until no pink remains inside when you cut the thickest piece in half; transfer the cooked chicken to a plate.
- 7
Add the remaining 1.5 tablespoons of olive oil to the same skillet; when it shimmers (about 30 seconds), add the shrimp in a single layer and cook undisturbed for 2 minutes.
- 8
Stir the shrimp and cook for 1 more minute until they turn opaque pink throughout (no translucent gray remains); transfer them to the plate with the chicken.
- 9
Add the bell pepper strips to the same skillet and cook, stirring occasionally (once every 30 seconds), until the edges turn lightly brown and the peppers are soft but still hold their shape, about 4 minutes.
- 10
Sprinkle the ground cumin over the peppers, stir to coat, and cook for 30 more seconds until the cumin smells strongly fragrant.
- 11
Return the chicken and shrimp to the skillet, add a squeeze of fresh lime juice (about 2 tablespoons), and stir gently to combine everything; cook for 1 minute until warmed through.
- 12
Divide the fajita mixture evenly between two plates and serve immediately with the lime wedges on the side for squeezing.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- wooden spoon
- plate
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