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To make delicious sheet pan fajita chicken peppers, gather these main items: - 1 pound boneless, skinless chicken thighs, cut into strips - 2 bell peppers (one red, one yellow), sliced - 1 medium red onion, sliced - 3 cloves garlic, minced - 2 tablespoons olive oil These ingredients form the base of the dish, blending well to create a tasty meal. The right spices make this dish shine. Use these seasonings: - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper These spices add warmth and depth, making each bite flavorful. For extra flavor and garnish, consider these toppings: - Fresh cilantro, for garnish - Avocado, sliced - Sour cream - Salsa These options allow you to customize each serving, adding freshness and creaminess. Start by preheating your oven to 400°F (200°C). This step is key. A hot oven helps the chicken and veggies cook evenly. While the oven heats up, mix your marinade. In a large bowl, combine the olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Whisk everything until well mixed. This marinade packs a punch of flavor, making your dish shine. Next, add the chicken strips to the marinade. Make sure each piece is coated fully. This step is crucial for flavor. Let the chicken marinate for at least 15 minutes. If you have time, marinate it for up to 2 hours in the fridge. The longer it sits, the more it absorbs the flavors, turning your dish into a flavor bomb. Now, grab a large sheet pan. Arrange your sliced bell peppers and red onion on it. Drizzle with a little olive oil and sprinkle salt and pepper. Toss the veggies to coat them evenly. This simple prep makes them tasty and helps them roast well. After that, add the marinated chicken strips on top. Spread them out evenly. This ensures even cooking for both the chicken and veggies. Place the sheet pan in your preheated oven. Roast everything for 20-25 minutes. Halfway through, stir the mixture to promote even roasting. You want the chicken fully cooked and the veggies tender. Keep an eye on it; this dish cooks fast. When done, the chicken should reach an internal temp of 165°F (75°C). Once out of the oven, garnish with fresh cilantro. Your fajita chicken and peppers are now ready to serve! To get the best flavor from your chicken and veggies, marinate them well. I like to mix olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice in a bowl. This mix packs a punch! After mixing, add your chicken strips. Make sure they are well coated in the marinade. Let them sit for at least 15 minutes. For even more flavor, you can marinate them for up to 2 hours in the fridge. This helps the spices soak in, making each bite burst with taste. To avoid dry chicken, keep an eye on your cooking time. Roast the chicken and veggies for 20 to 25 minutes. Stir halfway through to help everything cook evenly. The chicken should be fully cooked but still juicy. For the veggies, look for a tender but slightly crisp texture. If they start to brown too much, take them out a little earlier. This ensures your fajitas are not only tasty but also have that perfect bite. When it comes to serving, warm tortillas are a must. I like to scoop the fajita mix right into the center of each tortilla. Don't forget to add your favorite toppings! Avocado, sour cream, and salsa all make great additions. You can even sprinkle some fresh cilantro on top for a burst of color and flavor. This way, every bite is a delightful combo of flavors. Enjoy your meal with friends or family, and watch everyone smile! {{image_2}} You can swap chicken for beef or shrimp. Use flank steak or shrimp for a quick cook. Marinate them just like chicken. Beef takes about 25 minutes to roast. Shrimp only needs 10 to 15 minutes. This gives you tasty choices for your fajitas. Mix up the veggies for fun. Try adding zucchini or corn. You can also use mushrooms for a meaty texture. Carrots add a sweet crunch. Feel free to experiment with any colorful veggies you like. Each one brings a unique flavor. Want it milder? Skip the chili powder or use less. You can add a pinch of sugar to balance heat. For more heat, add jalapeños or cayenne pepper. Adjust until it fits your taste. Everyone can enjoy their own level of spice! To store your fajita chicken peppers, let them cool first. Place the mixture in an airtight container. You can refrigerate it for up to four days. If you want to keep it longer, freeze the mixture. Use freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. When you are ready to eat, reheating is simple. The best method is to use the oven. Preheat the oven to 350°F (175°C). Spread the fajita mix on a baking sheet. Heat for about 10-15 minutes until warm. You can also microwave it. Place it in a bowl and cover it. Heat for one to two minutes, stirring halfway through. This keeps the texture nice and juicy. In the fridge, your fajita chicken peppers last about four days. If frozen, they can last up to three months. To enjoy the best flavor, eat them sooner rather than later. Always check for any off smells or unusual textures before eating. If it looks or smells bad, throw it away. Yes, you can prepare this dish ahead of time. Marinating the chicken adds great flavor. I recommend marinating for at least 15 minutes. If you have time, marinate it for up to 2 hours in the fridge. This allows the spices to soak in well. You can also chop the vegetables earlier in the day. Just store them in the fridge until you are ready to cook. You have many options for side dishes. Here are some ideas: - Rice: White or brown rice pairs well. - Beans: Black beans or pinto beans add protein. - Salad: A fresh green salad offers a nice crunch. - Guacamole: Creamy guacamole complements the flavors. - Chips: Tortilla chips are great for dipping. Making this recipe healthier is easy. Here are some tips: - Use skinless chicken breast instead of thighs to cut fat. - Reduce the amount of olive oil in the marinade. - Add more veggies, like zucchini or mushrooms, for extra nutrients. - Serve it in lettuce wraps instead of tortillas for fewer carbs. - Skip creamy toppings and use salsa for flavor without extra calories. This blog post covered how to make delicious sheet pan fajita chicken and peppers. You learned about essential ingredients, tips for flavor, and variations to suit your taste. Storing leftovers and reheating properly ensures you enjoy your meal longer. Fajitas are fun and easy to make. Whether you stick to chicken or try other options, this recipe is sure to please. Enjoy experimenting and sharing your creations with friends and family!

Sheet Pan Fajita Chicken Peppers

Cook up a flavorful dinner with this easy Sheet Pan Fajita Chicken and Peppers recipe! Perfect for busy weeknights, this dish features marinated chicken thighs alongside vibrant bell peppers and onions, all roasted to perfection. Serve it in warm tortillas for a delicious meal everyone will love. Click through for the full recipe and elevate your dinner game! #SheetPanFajitas #ChickenRecipes #EasyDinner #HealthyEats
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into strips

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

1 medium red onion, sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lime

Fresh cilantro, for garnish

Tortillas, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a large mixing bowl, combine olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Whisk until well combined.

      Marinate the Chicken: Add the chicken strips to the marinade, ensuring they are fully coated. Allow them to marinate for at least 15 minutes (or up to 2 hours in the fridge for enhanced flavor).

        Prepare the Vegetables: On a large sheet pan, arrange the sliced bell peppers and red onion. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to combine.

          Add the Chicken: After marinating, spread the chicken strips over the vegetables on the sheet pan. Make sure everything is evenly spaced for even cooking.

            Roast in the Oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.

              Final Touches: Remove the sheet pan from the oven and garnish with fresh cilantro.

                Serve: Serve the fajita mixture in warm tortillas with your favorite toppings, such as avocado, sour cream, or salsa.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4