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- 1 lb boneless, skinless chicken breasts - 2 bell peppers (one red, one green) - 1 medium yellow onion - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon onion powder - Salt and pepper to taste For my sheet pan chicken fajitas, I love using fresh ingredients. The chicken gives a great base. I prefer boneless, skinless chicken breasts for their lean quality. They cook quickly and stay juicy. The bell peppers add color and sweetness. I often choose red and green for a vibrant look. The onion brings depth and flavor to the mix. The marinade is key. It makes the chicken and veggies pop with flavor. I mix olive oil, chili powder, cumin, garlic powder, paprika, and onion powder. Salt and pepper finish the mix nicely. This blend adds a warm, spicy kick that makes fajitas special. - 8 small flour tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) I use small flour tortillas for serving. They are soft and hold the filling well. You can warm them in a skillet or oven. It makes them more pliable and tasty. For garnish, I love fresh cilantro. It adds a bright finish to each bite. Lime wedges are also a must. A squeeze of lime brightens the flavors. You can also mix in your favorite toppings. Try avocado, sour cream, or salsa for more fun. Check out the Full Recipe for all the steps to make these easy and quick fajitas! - Preheat the oven to 425°F (220°C). - Line the sheet pan with parchment paper. - Combine olive oil, chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper in a bowl. - Coat the chicken strips in this marinade for 15 minutes. This helps the chicken absorb all the great flavors. - After marinating, mix in your sliced bell peppers and onion. - Spread this mixture on the prepared sheet pan. Make sure it is in a single layer for even cooking. - Bake in the oven for 20-25 minutes. Stir halfway through to ensure everything cooks well. The chicken should be cooked through, and the veggies should be tender. You can find the full recipe in the earlier section. Enjoy your flavorful sheet pan chicken fajitas! To get the best fajitas, start with even slicing. Slice your chicken and veggies into thin strips. This helps them cook evenly. If pieces are uneven, some will cook faster than others. A sharp knife makes this task easier. For cooking times, bake your fajitas for 20 to 25 minutes. Check the chicken's doneness by cutting a piece in the thickest part. It should be white and no longer pink inside. If you have a meat thermometer, aim for 165°F (74°C). Your fajitas can shine with great sides and toppings. I love serving them with guacamole, sour cream, and a mix of salsas. Fresh avocado adds creaminess, while salsa gives a nice kick. To create a fun fajita bar, lay out the warm tortillas, cooked chicken, and veggies. Add bowls of toppings like cheese, chopped tomatoes, and fresh cilantro. Let everyone build their own fajitas! This way, you can cater to all tastes and make mealtime more interactive. For the full recipe, check out the details above! {{image_2}} You can make these fajitas even tastier with new spice blends. Try using taco seasoning or a mix of smoked paprika and chipotle powder. I love adding a pinch of cayenne for heat. Add extra ingredients for more texture. Sliced mushrooms or zucchini add a nice bite. For sweetness, try adding corn. You can also toss in black beans for protein and fiber. If you need gluten-free options, use corn tortillas. They have a great taste and work well. For low-carb diets, lettuce wraps are a fun choice. If you want a vegetarian or vegan meal, swap the chicken for firm tofu or tempeh. Marinate it just like the chicken. You can also use jackfruit for a meat-like texture. Both options soak up flavors well and taste great! For the full recipe, check the complete instructions above. To keep your fajitas fresh, place the leftover mixture in an airtight container. Cool it to room temperature before sealing. Store it in the fridge for up to three days. If you want to keep them longer, you can freeze them. Use a freezer-safe bag or container, and remove as much air as possible. The fajita mix will last up to three months in the freezer. When you are ready to eat, thaw the mixture overnight in the fridge. Reheat it in a pan over medium heat until it warms through. You can also microwave it for quick reheating. If using a microwave, stir halfway for even heating. Stored fajitas can be safe to eat for up to three days in the fridge. If you freeze them, they stay good for about three months. Always check for any signs of spoilage before eating. If it looks or smells off, it’s best to discard it. Enjoy your fajitas knowing they can last while still tasting great! For fajitas, you can use either chicken thighs or chicken breasts. Chicken breasts are lean and cook quickly. They have a mild flavor that works well with spices. However, chicken thighs are juicier and more tender. They add richness to the dish. If you prefer a more flavorful fajita, go for thighs. If you want a lighter option, stick with breasts. Yes, you can make fajitas ahead of time. For best results, marinate the chicken and veggies the night before. Store them in the fridge in a sealed bag. You can also cook the chicken and veggies and store them in the fridge. Just reheat them when you are ready to serve. This makes meal prep easy and quick. To spice up your fajitas, add extra ingredients. You can include jalapeños or serrano peppers for heat. Adding cayenne pepper to the marinade gives a nice kick. Another option is to use a spicy salsa as a topping. Experiment to find the right heat level for your taste. Enjoy the flavor! To sum up, we explored how to make sheet pan chicken fajitas. We covered the main ingredients, from the chicken to the spices. You learned step-by-step cooking instructions and smart tips for perfect fajitas. We also discussed fun flavor variations and dietary needs. Finally, we reviewed how to store leftovers safely. With these insights, you can create delicious fajitas your way. Enjoy making this dish again and again!

Sheet Pan Chicken Fajitas

Make dinner exciting with these delicious Sheet Pan Chicken Fajitas! This easy recipe combines tender marinated chicken, vibrant bell peppers, and onion roasted to perfection, all bundled in warm tortillas. In just 40 minutes, you can create a flavorful meal that everyone will love. Ready to bring some sizzle to your dinner table?
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

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

1 medium yellow onion, sliced

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

Salt and pepper to taste

8 small flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy clean-up.

    Prepare the Marinade: In a large bowl, combine olive oil, chili powder, cumin, garlic powder, paprika, onion powder, salt, and pepper. Mix well to form a marinade.

      Marinate the Chicken: Add the sliced chicken to the marinade, ensuring each piece is coated evenly. Let it marinate for about 15 minutes at room temperature.

        Add Vegetables: After marinating, add the sliced bell peppers and onion to the bowl with the chicken, tossing everything together to ensure even coating with the marinade.

          Spread on Sheet Pan: Pour the chicken and vegetable mixture onto the prepared sheet pan, spreading it out evenly in a single layer for proper roasting.

            Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. Stir halfway through for even cooking.

              Warm the Tortillas: While the chicken and veggies are baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or wrap them in aluminum foil and place them in the oven for the last 5 minutes of cooking.

                Serve: Remove the sheet pan from the oven and let it cool slightly. Serve the fajita mixture in warm tortillas, garnished with fresh cilantro and lime wedges on the side for drizzling.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                    - Presentation Tips: Serve the fajitas with a colorful array of toppings like avocado, sour cream, and a variety of salsas to create a vibrant fajita bar!