Sheet Pan Fajita Chicken

$- 4 boneless, skinless chicken breasts - 2 bell peppers (one red, one yellow), sliced - 1 red onion, sliced - 3 tablespoons olive oil - 2 tablespoons fajita seasoning - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 lime, zested and juiced - Salt and pepper to taste - Fresh cilantro, for garnish - Tortillas, for serving - Avocado slices, for topping To create a fantastic sheet pan fajita chicken, gather these ingredients. The chicken breasts are the star, providing protein and flavor. Choose fresh bell peppers and onions for crunch and color. Olive oil helps the spices stick and adds richness. Fajita seasoning is key to that classic taste. You can use store-bought, or make your own with spices like cumin and chili powder. Garlic powder and paprika add extra flavor that brings the dish to life. Don’t forget the lime! Its zest and juice brighten the dish. Salt and pepper are simple but important for balance. Fresh cilantro adds a nice touch when serving, along with warm tortillas and creamy avocado slices. With these ingredients, you will create a vibrant and tasty meal. For the complete cooking steps, check the Full Recipe. - Preheat the oven to 400°F (200°C). - In a small bowl, mix fajita seasoning, garlic powder, paprika, lime zest, salt, and pepper. - Place the chicken breasts in a large bowl. Drizzle with olive oil and lime juice. - Sprinkle the seasoning mix over the chicken. Toss to coat well. - Slice the bell peppers and red onion. Arrange them around the chicken on a large sheet pan. Drizzle a little olive oil over the veggies, then toss gently. - Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the veggies are tender. - Remove the pan from the oven and let it rest for a few minutes. - Slice the chicken into strips. - Serve the chicken and veggies in warm tortillas. Top with avocado slices and fresh cilantro. For the full recipe, check out the detailed instructions you can follow. To boost flavor, I suggest marinating the chicken. A minimum of 30 minutes works well. For best results, marinate for up to two hours. This time allows the spices to penetrate the meat. Choose a fajita seasoning that excites your taste buds. You can use store-bought seasoning or make your own mix. A blend of chili powder, cumin, and garlic powder is great. Keep the chicken juicy by not overcooking it. Use a meat thermometer to check for doneness. Aim for an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes after baking. This helps the juices redistribute. For crisp yet tender veggies, cut them evenly. Place them on the pan around the chicken. Drizzle olive oil and toss gently before baking. This will help them caramelize nicely. Toppings can enhance your dish. Consider fresh avocado slices, sour cream, or pico de gallo. Fresh cilantro adds a bright touch as well. Warm tortillas make a great base for the chicken and veggies. Pair fajita chicken with a crisp drink. A light beer or a refreshing limeade works well. Explore different flavors to find what you love best. For the full recipe, check back to ensure all steps are followed! {{image_2}} You can switch up the main protein in this dish. Try using shrimp for a quick cook. Tofu works great too for a vegetarian option. Both will soak up the spices nicely. Don’t forget to adjust your cooking time. For veggies, use zucchini or mushrooms instead of bell peppers. They add different flavors and textures. Feel free to mix and match what you have on hand. Want to spice things up? Add cayenne pepper for heat or smoked paprika for depth. A splash of soy sauce can bring in umami. You can also try chipotle sauce for a smoky twist. For garnishes, use diced jalapeños or crumbled queso fresco. They add a pop of color and flavor. Fresh lime juice just before serving brings brightness to every bite. Looking for gluten-free options? Use corn tortillas instead of flour. Check your seasoning labels to ensure they are gluten-free too. For a vegetarian or vegan version, just swap out the chicken for more veggies or beans. Chickpeas are a great choice here. They add protein and a nice bite. Enjoy the flexibility of this recipe to suit your needs. For the full recipe, check out the complete guide. Store your leftovers in an airtight container. Make sure to cool them first. This helps keep them fresh. You can store them in the fridge for up to four days. After that, the taste may change. You can freeze cooked fajita chicken. Place it in a freezer-safe bag. Be sure to remove as much air as possible. This helps prevent freezer burn. Uncooked chicken can also be frozen, but it’s best to marinate it before freezing. For thawing, place it in the fridge overnight for best taste. To reheat, the oven works best. Preheat to 350°F (175°C). Bake for about 15-20 minutes. This keeps the chicken juicy and the veggies tender. If you use a microwave, heat on medium for 3-4 minutes. Check to ensure it's heated through. Cooking sheet pan fajita chicken takes about 40 minutes. You need 10 minutes to prep the ingredients. Then, bake the chicken and veggies for 25 to 30 minutes. Always check that the chicken reaches 165°F to be safe. Yes, you can prep this dish in advance. Marinate the chicken and vegetables the night before. Store them in the fridge. This makes cooking easier and quicker. You can also chop the veggies ahead of time. Just keep them in an airtight container to stay fresh. Fajita chicken goes well with many sides. Here are a few to consider: - Mexican rice - Black beans - Corn salad - Guacamole - Fresh pico de gallo - Chips and salsa These options add flavor and color to your plate. They complement the spices in the fajita chicken nicely. Enjoy your meal with a refreshing drink like iced tea or lemonade. For the full recipe, check out the earlier section. You learned how to create delicious sheet pan fajita chicken. We covered the main ingredients, seasoning, and step-by-step instructions. I shared tips to enhance flavor and ensure juicy chicken. You also found out how to customize the dish and store leftovers properly. I hope you feel inspired to try this recipe. Enjoy the fun of cooking and sharing your tasty fajitas!$

Get ready to spice up your dinner with this easy Sheet Pan Fajita Chicken recipe! This one-pan meal features juicy chicken breasts, colorful bell peppers, and onions, all seasoned to perfection. In just 40 minutes, you can enjoy delicious, flavorful fajitas with minimal cleanup. Perfect for busy weeknights, this recipe is sure to impress your family and friends. Click through to explore the full recipe and bring the fiesta home!

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken breasts

2 bell peppers (one red, one yellow), sliced

1 red onion, sliced

3 tablespoons olive oil

2 tablespoons fajita seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon paprika

1 lime, zested and juiced

Salt and pepper to taste

Fresh cilantro, for garnish

Tortillas, for serving

Avocado slices, for topping

Instructions

Preheat your oven to 400°F (200°C).

In a small bowl, mix the fajita seasoning, garlic powder, paprika, lime zest, salt, and pepper.

In a large mixing bowl, place the chicken breasts and drizzle with olive oil and lime juice. Sprinkle the seasoning mixture over the chicken, then toss to coat thoroughly.

Arrange the sliced bell peppers and red onion around the chicken on a large sheet pan. Drizzle a little olive oil over the vegetables and toss them gently.

Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Remove the sheet pan from the oven and let it rest for a few minutes. Slice the chicken into strips.

Serve the chicken and vegetables in warm tortillas, topped with avocado slices and fresh cilantro.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4