Sheet-Pan Chicken Fajitas

$- 1 lb (450 g) boneless, skinless chicken breasts - 1 large red bell pepper, sliced - 1 large yellow bell pepper, sliced - 1 large onion, sliced For a great sheet-pan chicken fajita, you need fresh, quality ingredients. The chicken is the star here. It should be boneless and skinless for easy eating. Bell peppers add color and crunch. I like using both red and yellow because they taste sweet and look lovely on the plate. Lastly, onions bring a savory note. They caramelize well and add depth to the dish. - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste The spices are key for flavor. Chili powder gives heat, while cumin adds warmth. Garlic powder brings out the rich taste of the chicken. Paprika adds a smoky hint that makes everything pop. Don’t forget salt and pepper! They enhance all the other flavors. I use olive oil to help the spices stick and add richness. - Fresh cilantro, chopped - Lime wedges Garnishes can make your dish shine. Fresh cilantro adds a bright touch, and lime wedges give a zesty kick. Squeeze the lime over the fajitas right before eating. It brightens the flavors and adds freshness. Serve everything in warm tortillas for a cozy meal. You can find the full recipe in the article for more details on cooking and serving. First, I preheat my oven to 425°F (220°C). This high heat helps cook everything quickly and evenly. Next, I line a large sheet pan with parchment paper. This makes cleanup a breeze and keeps food from sticking. In a large bowl, I combine the sliced chicken, red bell peppers, yellow bell peppers, and onion. These colorful veggies add crunch and flavor. Then, I drizzle olive oil over the chicken and veggies. I sprinkle in chili powder, cumin, garlic powder, paprika, salt, and pepper. I toss everything together until well coated. This step ensures every bite is packed with flavor. Now, I spread the chicken and vegetable mixture evenly on the prepared sheet pan. I make sure there's space between the pieces. This helps them cook evenly. I bake in the preheated oven for 20-25 minutes. I check for doneness by making sure the chicken is cooked through and the veggies are tender and slightly charred. After baking, I remove the pan and let it cool for a few minutes. I stir everything to combine well. To serve, I warm the tortillas in a skillet or microwave. Then, I fill each tortilla with the fajita mixture. I like to garnish with freshly chopped cilantro and serve with lime wedges on the side. This adds a fresh burst of flavor to the dish. For the full recipe, you can refer to the earlier section. To get great chicken, slice it thin. Aim for about 1/2 inch thick. Thin pieces cook fast and stay juicy. Spread the chicken and veggies out on the sheet pan. Leave space between each piece. This helps everything cook evenly and get a nice char. For extra taste, try marinating the chicken. You can use a mix of lime juice and olive oil. Let it sit for 30 minutes before cooking. You can also add spices like smoked paprika or cayenne for heat. Try tossing in some diced jalapeños for a kick. To make cleanup quick, line your sheet pan with parchment paper. This keeps the pan clean and saves time. A good spatula or tongs works well for mixing and serving. You can also use a large bowl for mixing the ingredients. It helps keep your kitchen tidy. {{image_2}} You can switch things up with your fajitas. If you want a vegetarian option, use mushrooms, zucchini, or even tofu. These ingredients cook well and soak up flavors. If you prefer meat, shrimp or beef are great choices. Just remember to adjust the cooking time. Shrimp cooks quickly, while beef may need a bit longer. Want to add some heat? Toss in sliced jalapeños or a splash of hot sauce. This will give your fajitas a nice kick. If you have kids or prefer milder flavors, leave out the spicy ingredients. You can still enjoy a tasty meal without the heat. Tortillas come in many types. You can use flour or corn tortillas for your fajitas. Warm them up in a skillet or microwave for extra softness. Pair your fajitas with sides like rice or beans. These sides add nutrition and make your meal even more filling. You can find the full recipe to try today! To store leftovers, let the fajitas cool fully. Place them in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To freeze the fajita mixture, use a freezer-safe bag. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze the mixture for up to three months. To reheat, thaw in the fridge overnight. Reheat in a skillet over medium heat until warm. Always check for spoilage before eating leftovers. Signs include off smells, discoloration, or a slimy texture. When reheating, make sure the food reaches 165°F (74°C). This keeps it safe to eat. Remember, safety first! For the full recipe and more details, check out the Full Recipe. You can use several proteins instead of chicken. Here are some ideas: - Shrimp: Cook for about 10-15 minutes. - Beef strips: Use flank steak and cook for 20-25 minutes. - Tofu: Firm tofu needs about 20 minutes and adds great flavor. - Pork: Thinly sliced pork tenderloin cooks in 20-25 minutes. Each protein brings its own taste. Adjust the spices to match your choice. Yes, you can prep the ingredients in advance. Here are some tips: - Slice the chicken and vegetables a day before. Store them in the fridge. - Mix olive oil and spices ahead of time too. Keep it in a small container. - When you're ready, just toss everything together and bake. This saves time on a busy day. Reheating is easy and quick. Here are the best methods: - Microwave: Heat on medium for 1-2 minutes. Stir halfway through. - Oven: Preheat to 350°F (175°C). Bake for about 10-15 minutes. Cover with foil to keep it moist. - Skillet: Heat on medium-low, stirring often, for about 5-7 minutes. These methods keep your fajitas tasty and juicy. Enjoy! This article showed you how to make sheet-pan chicken fajitas, from ingredients to serving. You learned about spices and various protein options. Remember, you can customize flavors and easily store leftovers for later. By following these steps, you’ll create a meal both tasty and fun. Enjoy your cooking and happy eating!$

Looking for a quick and delicious dinner idea? Try these Sheet-Pan Chicken Fajitas that pack a flavor punch! With tender chicken, vibrant bell peppers, and simple spices, this one-pan recipe is perfect for any weeknight meal. Discover how easy it is to make this crowd-pleasing dish in just 35 minutes!You won't want to miss out!

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Ingredients

1 lb (450 g) boneless, skinless chicken breasts, thinly sliced

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 large onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

8 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easier cleanup.

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

Drizzle olive oil over the chicken and vegetables. Add chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything together until well coated.

Spread the chicken and vegetable mixture evenly on the prepared sheet pan, ensuring there is space between pieces for even cooking.

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

Remove from the oven and let it cool for a few minutes. Stir everything to combine well.

Warm the tortillas in a skillet or microwave before serving, then fill each tortilla with the fajita mixture.

Garnish with freshly chopped cilantro and serve with lime wedges on the side.

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