Chicken Fajitas

Name: Chicken Fajitas
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 Lb Boneless Chicken Thighs; 4 count Bell Peppers, Sliced; 2 large Red Onion, Sliced; 0.3 Cup Olive Oil; 3 Tbsp Fajita Seasoning; 4 count Lime

One pan, peppers, lean strips

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

One pan, peppers, lean strips. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

424Cal

35gProtein

11gCarbs

26gFat

Ingredients

3 Lb Boneless Chicken Thighs
4 count Bell Peppers, Sliced
2 large Red Onion, Sliced
0.3 Cup Olive Oil
3 Tbsp Fajita Seasoning
4 count Lime

Instructions

Heat oven and prep pans: Preheat 425°F. Toss chicken and veg with oil and seasoning on two rimmed pans — single layer only or you'll steam.
Roast until charred: Roast 18–22 minutes, swap racks halfway, until chicken reads 165°F and peppers have blistered edges.
Serve family-style: Pile Chicken Fajitas onto trays. Hold backup pan foil-covered at 200°F. Squeeze lime at the line if using.
Batch the next pan: While the crew eats, start a second batch on clean pans if you're feeding stragglers. Scrape burned bits — they smoke up the hall.

Tonight's spread

Plate Chicken Fajitas with sides in separate pans so the crew can mix portions.
Portion bowls on the line with protein visible on top — crew eats with their eyes first.
Keep dressing and crunchy toppings in side bowls so greens stay crisp through second servings.
Line up Chicken Fajitas on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Half-sheet pans
Parchment paper
Large sheet trays
Instant-read thermometer
Aluminum foil