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Martha Stewart’s Sheet Pan Fajitas Are Even Easier Than Firing Up the Grill

With summer finally here, cooking outdoors can feel like a celebratory way to usher in the season. While BBQ cookouts paired with refreshing side dishes help us savor the warm weather, it can be a hassle to rely on the grill all of the time for quick weeknight dinners. The kitchen suddenly expands into your outdoor area, and the cleanup time is substantially longer. Yet, there’s something about the charred taste that feels like this sunny time of year. Martha Stewart understands our struggle and offers a time-saving solution to give us the best of both worlds: Sheet pan fajitas.

On Instagram, the domestic dynamo shared her easy recipe for one-pan chicken fajitas with roasted veggies and all of the fixings. “Although we love breaking out the grill on summer afternoons, we still love the ease of doing all the cooking in one pan —and who doesn’t love fewer pans for cleanup?” she wrote to caption her pan of fresh ingredients and golden-brown tortillas. It continues: “Boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. Topped with sour cream, salsa, and ripe avocado, this one-pan dinner is sure to become a regular summer fix. Grab the full recipe for these chicken fajitas (plus more one-pan summer dishes) at the link in bio.”

For the concoction, you’ll need flour tortillas, bell peppers, a white onion, boneless and skinless chicken breasts, plus pantry essentials like olive oil, kosher salt, chili powder, and a lime. Some toppings to have on hand are sliced avocado, salsa, sour cream, and fresh cilantro leaves.

The instructions are simple as well. First, preheat the broiler on the upper and third racks. Place the tortillas on a foil sheet and let them cook on the lower rack. Simultaneously, toss the veggies with the oil and the seasonings before and placing them on a rimmed baking sheet to roast on the top rack. Keep them in a single layer, flip them once, and leave them to char in the oven for around 8 minutes.

Afterward, drizzle the chicken the remaining oil and spices, push the veggies to edges of the baking dish, and place the chicken in the center. Broil and flip the meat once to allow it to cook and remove from the oven when the vegetables are also tender. This will likely take around another 8 minutes.

Then, remove the tortillas for the oven and let them sit out to cool for 5 minutes while cutting the chicken into strips and returning them to the tray to squeeze lime over it and the vegetables. Serve up everything together and enjoy! Find the full recipe and instructions here.

Oh, and if you need an actual sheet pan to get started, we love this 5-piece nonstick set from Martha’s collection at Macy’s:

Before you go, check out even more quick and easy sheet pan recipes

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