Sheet Pan Chicken Fajitas

$- 1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced For this dish, I use boneless, skinless chicken breasts. They cook quickly and stay juicy. I slice them into thin strips, which helps them absorb flavors well. I choose both red and green bell peppers for their sweetness and crunch. The yellow onion adds a nice depth to the mix. - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon salt - ½ teaspoon black pepper - Juice of 1 lime Now, let's talk about the seasoning. I love using olive oil as a base. It helps the spices stick. Chili powder gives a nice kick, while cumin adds warmth. Smoked paprika gives a rich flavor. Garlic powder helps boost the taste. I also add salt and black pepper for balance. Finally, the lime juice brightens everything up. - 8 small flour tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) To serve, I warm up small flour tortillas. They hold all the goodness well. Fresh cilantro adds a burst of freshness on top. Lime wedges are a must for squeezing over the fajitas. This brightens each bite and enhances the flavors. 1. Preheat the oven: Start by setting your oven to 425°F (220°C). This high heat helps cook the chicken fast and keeps it juicy. 2. Prepare chicken and vegetables: Slice 1 ½ pounds of boneless, skinless chicken breasts into thin strips. Use a sharp knife to make clean cuts. Next, slice 1 red bell pepper, 1 green bell pepper, and 1 yellow onion. Make sure the pieces are all about the same size. This helps them cook evenly. - Combine olive oil and spices: In a separate bowl, mix 2 tablespoons of olive oil with the spices. Use 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Squeeze the juice of 1 lime into this mix. Whisk it all together until it’s smooth. This mix gives your fajitas a great flavor. - Spread on the sheet pan: Take the bowl with chicken and veggies. Pour the spice mix over them and toss everything well. Then, spread the mixture evenly on a large sheet pan. Keep it in a single layer for the best results. - Bake and check: Place the sheet pan in the oven. Bake for 20-25 minutes. Stir the mixture halfway through baking. This helps everything cook evenly. The chicken should be fully cooked, and the veggies should be tender when done. - Warm tortillas and assemble: While the chicken and veggies bake, warm 8 small flour tortillas. You can use a dry skillet or microwave. Once warm, fill each tortilla with the chicken and veggie mix. - Garnish and serve: Top the filled tortillas with fresh cilantro. Serve with lime wedges on the side. This adds a fresh kick to each bite. Enjoy your sheet pan chicken fajitas! For great fajitas, slice your chicken and veggies evenly. This helps them cook at the same rate. Thin strips work best for quick cooking. For taste, adjust the seasoning to your liking. If you love spice, add more chili powder. If you prefer mild, cut back on it. Stir the mixture halfway through baking. This ensures even cooking and flavor. To check if the chicken is done, use a meat thermometer. It should read 165°F (75°C). If you don’t have a thermometer, cut a piece open. The meat should be white, not pink. Fajitas go well with sides like rice or beans. You can also serve them with a fresh salad. For drinks, try a cold margarita or a light beer. They balance the flavors nicely and add fun to your meal. {{image_2}} You can make this dish your own by swapping chicken for shrimp or beef. Both options add a unique twist. Shrimp cooks faster, so watch it closely. Beef brings a hearty flavor. You can also add more veggies. Try zucchini, mushrooms, or corn. They add color and taste. If you want to change the flavor, use different marinades. You can try a teriyaki sauce for a sweet twist. A chipotle sauce adds heat. Experiment with spice levels to find your favorite. Adjust the chili powder or add fresh jalapeños. This keeps your fajitas exciting every time. For gluten-free options, use corn tortillas instead of flour. They are just as good! If you want a vegan version, swap the chicken for tofu or tempeh. Season it the same way as chicken. You still get great flavor without meat. These adjustments help everyone enjoy fajitas together. To store leftovers, place chicken fajitas in an airtight container. Let them cool first. Keep them in the fridge for up to three days. When reheating, use the microwave or a skillet. Heat until the chicken is hot throughout. Stirring helps to warm them evenly. Yes, you can freeze chicken fajitas. Pack them in a freezer-safe bag or container. Remove as much air as possible. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat in a skillet or microwave until hot. Leftovers last about three days in the fridge. After that, check for signs of spoilage. Look for any off smell or changes in color. If the chicken feels slimy, it’s best to toss it. Always trust your senses when it comes to food safety. What can I use instead of tortillas? You can use lettuce leaves for a low-carb option. Corn tortillas also work well. Pita bread or wraps can be a fun twist too. Can I make fajitas ahead of time? Yes, you can prep the chicken and veggies in advance. Store them in the fridge for up to two days. Just cook them right before serving for the best taste. How to make fajitas spicier? Add more chili powder or some cayenne pepper to the spice mix. Fresh jalapeños are great too if you like heat. You can also serve with hot sauce for an extra kick. Can I use a different cooking method? Absolutely! You can grill the chicken and veggies instead of baking. A cast-iron skillet on the stovetop works well too. Just cook until the chicken is done and veggies are tender. What if I don’t have smoked paprika? If you don’t have smoked paprika, use regular paprika and add a bit of liquid smoke. Chili powder can also add a nice flavor. Can I use frozen chicken? Yes, you can use frozen chicken. Just make sure to thaw it completely before cutting it into strips. Cook it a bit longer for the best results. You learned how to make tasty chicken fajitas. We covered ingredients, steps, tips, and storage. Feel free to mix up the recipe. Try new veggies or proteins. Remember, you can customize flavors and methods to your taste. Leftovers are easy to store or freeze, too. Enjoy your cooking and savor every bite of your fajitas!$

Experience the delicious simplicity of zesty sheet pan chicken fajitas! This easy recipe combines tender chicken with colorful bell peppers and savory spices, all baked to perfection on one pan. Perfect for a busy weeknight meal or a fun family dinner, you'll love how quickly you can prepare and serve this dish. Click to discover the full recipe and enjoy a flavorful dinner that everyone will love!

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Ingredients

1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

Juice of 1 lime

8 small flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the sliced chicken, red and green bell peppers, and onion.

In a separate small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice.

Pour the spice mixture over the chicken and vegetables. Toss everything together until well coated.

Spread the chicken and vegetable mixture evenly on a large sheet pan in a single layer.

Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.

Remove the sheet pan from the oven and let it cool for a minute. Adjust seasoning if needed.

Warm the tortillas in a dry skillet or microwave, then fill them with the fajita mixture.

Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time: 10 mins | Total Time: 35 mins | Servings: 4