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- 1.5 lbs boneless, skinless chicken thighs - 2 bell peppers (one red, one yellow), sliced - 1 medium red onion, sliced - 3 tablespoons olive oil - 2 tablespoons fajita seasoning (store-bought or homemade) - 1 teaspoon smoked paprika - 1 lime, juiced - Salt and pepper to taste - Fresh cilantro, for garnish For my Sheet Pan Fajita Chicken, I prefer boneless, skinless chicken thighs. They stay juicy and tender while cooking. I use vibrant bell peppers and red onion for a great flavor and color. Olive oil helps the seasoning stick to the chicken and veggies. Fajita seasoning adds that classic taste, and smoked paprika gives a nice smoky flavor. A squeeze of lime juice brightens everything up. Don't forget salt and pepper to bring out all those flavors! - Toppings such as avocado, sour cream, and salsa - Tortillas for serving You can customize your fajitas with fun toppings. Avocado adds creaminess, while sour cream adds coolness. Salsa adds a fresh kick! I like to serve the fajitas in warm tortillas. You can use flour or corn tortillas, depending on your taste. The options are endless, and that makes fajitas fun to eat! For the full recipe, check out my detailed cooking guide. - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. This helps with cleanup. - In a large bowl, add the sliced chicken, bell peppers, and red onion. - In a small bowl, mix together the olive oil, fajita seasoning, smoked paprika, lime juice, salt, and pepper. - Pour this mix over the chicken and veggies. Toss it all well to coat. - Spread the chicken and veggies evenly on the baking sheet. Make sure they are in a single layer. - Bake in the oven for 20-25 minutes. Stir halfway through for even cooking. - Check if the chicken is cooked through. The peppers should be tender too. - Let it cool for a few minutes before you serve. - To warm the tortillas, heat them in a dry skillet for about 30 seconds on each side. This makes them soft and pliable. For the full recipe, check the earlier section. To ensure even cooking and great flavor, spread your chicken and veggies in a single layer. This helps everything cook nicely and absorb all the spices. If your oven runs hot or cold, keep an eye on the time. For most ovens, cook for about 20-25 minutes. Use a meat thermometer to check the chicken. It should reach 165°F (74°C) for safety. Fajitas are versatile! You can serve them in warm tortillas or as a bowl. Add toppings like avocado, cheese, or salsa for a fun twist. For sides, consider black beans, rice, or a fresh salad. A refreshing drink, like iced tea or margaritas, pairs well too. Use parchment paper on your baking sheet. It makes cleanup quick and easy. After cooking, just toss the paper away. For faster prep, keep your knife skills sharp. A good chef's knife makes slicing veggies a breeze. Also, consider using a large bowl for mixing to avoid spills. {{image_2}} You can switch things up by using shrimp or tofu instead of chicken. Shrimp gives a nice seafood flavor, while tofu adds a healthy twist. Both options take only a few minutes to cook, making them great for quick meals. For the veggies, feel free to mix different types of peppers and onions. Try green or orange bell peppers for a colorful dish. Red onions bring sweetness, but yellow or white onions work too. Experimenting with colors and flavors can make your meal even more fun. Adjust the spice levels by using different seasonings. If you like it hot, add cayenne or chili powder. For a milder taste, skip the spicy seasonings and use extra lime juice for zest. You can also introduce other spices like cumin or coriander for depth. Marinades can change the whole dish. Consider a lime-cilantro marinade for fresh taste or a teriyaki sauce for a sweet twist. Just let your chicken or shrimp soak in the marinade for 30 minutes before cooking. This adds layers of flavor that elevate your fajitas. Instead of using tortillas, serve your fajita chicken over rice. This creates a hearty meal that fills you up. You can add black beans and corn for extra texture and taste. Another fun idea is to create a fajita bowl. Start with a base of lettuce or spinach. Then, add your fajita chicken, peppers, and onions. Top it with your favorite salad elements like cherry tomatoes or cheese. This creates a fresh and healthy option that is great for lunch or dinner. For the full recipe, check out the details in the initial section. Enjoy exploring these variations! To keep your fajita chicken fresh, store it in an airtight container. Make sure it cools down first. Place it in the fridge right after it cools. Your fajita chicken will last about 3 to 4 days in the fridge. If you want to enjoy it later, freezing is a great option. When you're ready to eat, reheating is key. The best way to reheat fajita chicken and keep its flavor is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat it for about 15 to 20 minutes. You can use the microwave, but the oven gives better results. If you use the microwave, heat it in short bursts of 1 minute. Stir in between to avoid hot spots. If you want to freeze your fajita chicken, portion it out first. Use freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. Your fajita chicken can stay fresh in the freezer for up to 3 months. When you’re ready to eat, take it out and thaw it in the fridge overnight. Reheat it using the oven or microwave as explained before. Enjoying your meal is just a few steps away! It takes about 15 minutes to prep and 20-25 minutes to cook. You can enjoy a tasty meal in around 40 minutes. This includes the time for your oven to preheat and for the chicken to cook through. Yes! You can swap chicken for beef, shrimp, or even tofu. Adjust the cooking time based on the meat. For example, beef may take a bit longer, while shrimp cooks faster. Just make sure to cut your meat into similar sizes for even cooking. I love serving fajitas with rice or beans. You can also try chips and salsa for a fun crunch. Pair with chilled drinks like lemonade or iced tea. These sides balance the meal and add extra flavor. Absolutely! You can prep the chicken and veggies ahead of time. Store them in the fridge for up to 2 days. Just remember to coat them with oil and spices before cooking. This makes it easy to whip up a meal quickly during a busy week. You can easily make a delicious sheet pan fajita chicken with simple steps. We covered the main and optional ingredients, along with preparation and cooking tips. Variations let you customize flavors and serve in unique ways. Storing leftovers and reheating keeps the meal fresh. Whether you stick to chicken or try shrimp or tofu, this recipe provides great options. Enjoy a fun, tasty meal that’s simple for anyone to make and share.

Sheet Pan Fajita Chicken

Get ready to spice up your dinner with this Sizzling Sheet Pan Fajita Chicken recipe! In just 40 minutes, you can enjoy juicy chicken thighs tossed with colorful bell peppers and onions, all seasoned to perfection. This easy, one-pan meal is perfect for busy nights and can be customized with your favorite toppings. Click through to discover the full recipe and make your meal unforgettable!
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs, cut into strips

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

1 medium red onion, sliced

3 tablespoons olive oil

2 tablespoons fajita seasoning (store-bought or homemade)

1 teaspoon smoked paprika

1 lime, juiced

Salt and pepper to taste

Fresh cilantro, for garnish

Flour or corn tortillas, for serving

Optional toppings: avocado slices, sour cream, and salsa

Instructions
 

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

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

      In a small bowl, whisk together the olive oil, fajita seasoning, smoked paprika, lime juice, salt, and pepper. Pour this mixture over the chicken and vegetables and toss until everything is well-coated.

        Spread the chicken and vegetable mixture evenly on the prepared baking sheet, making sure they're in a single layer for even cooking.

          Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the peppers are tender, stirring halfway through for even cooking.

            Once cooked, remove the sheet pan from the oven and let it cool slightly before serving.

              To serve, warm the tortillas and fill them with the fajita chicken and vegetable mixture. Top with fresh cilantro and any additional toppings you desire.

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

                  - Presentation Tips: Serve the fajitas in a warm basket with a side of lime wedges and colorful toppings arranged attractively for guests to personalize their tacos.