This chicken fajita recipe for the oven uses thin chicken strips, peppers and onions spread across two sheet pans. Savory Dust seasons everything before roasting, and lime brightens the finished filling. There is no marinade wait; allow about 20 minutes to prep and 20–25 minutes in the oven.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
2 bell peppers, 1 red and 1 green; about 12 ounces (340 g) total
1 medium yellow onion, about 6 ounces (170 g)
2 tablespoons (30 ml) neutral cooking oil
4 level teaspoons (20 ml) Savory Desert Dust
1 tablespoon (15 ml) fresh lime juice
8 small flour tortillas, about 6 inches (15 cm) across
Optional: 2 tablespoons chopped cilantro and lime wedges
Directions
Heat the oven and set out two pans. Heat oven to 425°F (220°C), with racks in the upper and lower thirds. Set out two rimmed metal half-sheet pans, about 18 × 13 inches (46 × 33 cm). Use both so the filling can roast in a loose single layer.
Cut evenly. Slice chicken across the grain into strips about 1/2 inch thick. Cut seeded peppers and onion into 1/4-inch strips. Keep raw chicken and its board away from ready-to-eat toppings; wash hands and utensils afterward.
Season and spread. Toss chicken, peppers and onion with oil and Savory Dust until lightly coated. Divide evenly between the pans. Separate overlapping strips and leave small gaps; do not heap the mixture in the center.
Roast and check. Roast 20–25 minutes, turning the food and swapping the pans between racks halfway through. Begin checking chicken at 18 minutes. Several of the thickest strips must reach 165°F (74°C); remove finished chicken if vegetables need longer.
Finish and fill tortillas. While the pans finish, warm tortillas in a dry skillet. Toss the cooked filling with lime juice, then divide among tortillas. Add optional cilantro and lime. Serve promptly; the peppers should be tender with browned edges rather than heavily charred.
Yield: 4 servings; 8 small fajitas. Prep timing: 20 mins prep; no marinating.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
Chicken and vegetables release moisture as they cook. Two rimmed half-sheet pans give this quantity more exposed space, helping liquid evaporate and edges brown. A crowded pan tends to steam the filling. If you have one pan, halve the recipe or cook two batches, keeping raw chicken refrigerated while it waits.
WHAT SIZE SHOULD I CUT THE CHICKEN AND VEGETABLES?
Aim for chicken strips about 1/2 inch (1.3 cm) thick and pepper/onion strips about 1/4 inch (6 mm) thick. The narrower vegetable strips soften alongside the chicken. Very small chicken pieces can dry out before thick pepper wedges become tender. Keep cuts consistent, then check the thickest chicken pieces with a thermometer.
CAN I USE CHICKEN THIGHS OR FROZEN VEGETABLES?
Boneless, skinless thighs can replace breasts by weight; trim excess fat and cut similarly sized strips. They may need different cooking time but still need at least 165°F (74°C). Fresh peppers give firmer texture and better browning. Frozen peppers release more water, so expect softer filling and do not promise the same timing or browning.
SHOULD I BROIL THE PANS FOR MORE COLOR?
Broiling is not required. Start with a fully heated oven and adequate spacing. Savory Dust contains dates, so intense direct heat can darken the seasoning quickly. If chicken is already at 165°F (74°C), remove it before continuing to roast underdone vegetables. Do not keep cooking finished chicken simply to make it look darker.
CAN I PREPARE THE FILLING AHEAD?
Slice the vegetables and refrigerate them in a separate covered container up to a day ahead. Slice and refrigerate raw chicken separately on a tray to contain drips; use fresh refrigerated raw chicken within 1–2 days of purchase. Combine with oil and seasoning just before roasting. There is no marinating step to complete.
HOW DO I STORE AND REHEAT THE FAJITAS?
Store filling separately from tortillas. Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), and keep at 40°F (4°C) or below for 3–4 days. Reheat covered with a small splash of water, stirring so the chicken reaches 165°F (74°C) throughout. The vegetables will be softer after reheating.
DO I NEED EXTRA SALT OR A DIFFERENT TORTILLA?
The measured Savory Dust supplies salt, so no additional salt is included. Taste the cooked filling before adding more. The current blend includes mustard, and flour tortillas contain wheat. Corn tortillas are a useful alternative if their package suits your needs; check all ingredient and cross-contact labels rather than assuming the finished meal is allergen-free.
These grilled chicken fajitas start with whole chicken breast portions in a lime and Savory Dust marinade. Grill large pepper pieces and onion rounds alongside, then rest and slice the chicken across the grain. Allow 30 minutes to marinate and 5 minutes to rest, in addition to prep and grilling.
