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- 1 lb boneless, skinless chicken breasts, sliced thinly - 1 bell pepper (red, yellow, or green), sliced - 1 red onion, sliced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving - 8 small flour tortillas For my Sheet Pan Chicken Fajitas, I keep the ingredients simple and fresh. The chicken breasts are the star, sliced thin for quick cooking. I love using a mix of bell peppers for color and taste. You can choose red, yellow, or green based on what you have. The red onion adds a nice sweetness that balances the spices. The seasoning is key to bringing out great flavors. I use olive oil to help the spices stick. Chili powder, cumin, and smoked paprika create that warm, smoky taste. Garlic powder adds depth, while salt and pepper fine-tune the dish. Fresh cilantro shines as a garnish, and lime wedges add a zesty kick when you serve. Finally, small flour tortillas are perfect for wrapping up all that delicious filling. This dish is so easy to prepare, and the ingredients make it flavorful. Check out the Full Recipe for more details on how to bring this dish to life! - Preheat oven to 400°F (200°C). - Prepare baking sheet with parchment paper. First, I heat the oven. The high heat helps the chicken and veggies cook fast. Next, I line a baking sheet with parchment paper. This step makes cleanup easy. - Combine sliced chicken, bell pepper, and red onion in a mixing bowl. - Drizzle with olive oil and seasonings, and toss. Now, I slice the chicken and veggies. I like using different colored bell peppers. They add more flavor and fun colors. In a bowl, I mix the chicken, bell pepper, and red onion. I drizzle olive oil over the mix. Then, I sprinkle in chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. I toss everything well. This makes sure every piece is tasty. - Spread mixture on prepared baking sheet. - Bake and stir halfway through for even cooking. After mixing, I spread the chicken and veggies on the baking sheet. I make sure they are in a single layer. This helps them cook evenly. I pop the sheet into the oven for 20-25 minutes. Halfway through, I stir the mixture. This ensures all the pieces cook well. Once the chicken is cooked and the veggies are soft, I take it out. The smell is amazing! For the full recipe, check the link above. To make your fajitas pop, use a mix of bell peppers. Red, yellow, and green peppers each add unique tastes and bright colors. This makes your dish look and taste better. For seasoning, combine chili powder, cumin, and smoked paprika. Start with a small amount of each spice. Taste as you go to get it just right. If you want more heat, add extra chili powder or fresh jalapeños. To know when the chicken is done, cut into a piece. The meat should be white, not pink. For extra safety, use a meat thermometer. The chicken must reach 165°F (74°C). After baking, let the chicken rest for a few minutes. This helps the juices settle, making every bite juicy and tasty. Add toppings to make your fajitas even better. Try diced avocado, salsa, or sour cream. Fresh cilantro adds a nice touch too. For sides, serve with rice or beans. A crisp salad pairs well too. If you want a drink, consider a refreshing limeade or a cold beer. These choices will round out your meal nicely. For the full recipe, check out the cooking guide. {{image_2}} You can mix things up with different proteins. If you want seafood, try shrimp. It cooks fast and tastes great with the spices. Beef is another option; use sliced flank steak for a hearty meal. If you prefer plant-based options, tofu works well. Just press it to remove water and slice it up. Chickpeas are another fun choice. They add protein and a nice texture. Adjusting the spice level is easy. If you like heat, add more chili powder to the mix. You can also add fresh jalapeños. Slice them thin and toss them in with the veggies. This adds flavor and heat to your fajitas. If you want it milder, use less seasoning. You control the heat! Feel free to add more veggies to your sheet pan. Zucchini is a tasty option. Slice it thin and mix it in. Corn also adds sweetness and crunch. For sauces, ranch dressing can bring a creamy touch. You can also drizzle crema over the fajitas for extra flavor. These small changes can make your dish even better. For the full recipe, check out the details above! To keep your sheet pan chicken fajitas fresh, store leftovers in an airtight container. This method prevents moisture loss and keeps flavors intact. They will last in the fridge for about three to four days. Make sure to let the fajitas cool before sealing the container. This step helps avoid condensation. If you want to keep the fajitas longer, freezing works great. First, let the fajitas cool completely. Then, transfer them to a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn. They can last in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven or a skillet until warmed through. Avoid microwaving, as it can make them soggy. Preparing ingredients ahead can save time during busy nights. Slice the chicken, bell peppers, and onion in advance. Store them in separate bags in the fridge. This step keeps everything fresh and ready to use. For the best taste, store tortillas separately. Wrap them in foil or plastic wrap to keep them soft. This way, you can enjoy delicious fajitas any night of the week. For the full recipe, check out the detailed instructions. You can use several options if you want low-carb or gluten-free alternatives. Here are some ideas: - Lettuce leaves: They make great wraps. - Cauliflower tortillas: These are low in carbs. - Corn tortillas: A gluten-free option full of flavor. - Zucchini slices: Use grilled slices for a unique twist. These substitutes can give you a tasty meal without traditional tortillas. Yes, you can prepare this dish ahead of time. Here are some tips: - Marinate the chicken: Combine the chicken with the seasonings and veggies. Keep it in the fridge for up to 24 hours. - Bake before serving: Cook the chicken and veggies and let them cool. Store them in an airtight container in the fridge. - Reheat easily: When ready to serve, warm everything in the oven or microwave. This way, you save time and still enjoy great flavor. Serving sheet pan chicken fajitas can be fun and creative. Here are some ideas: - Platter display: Serve the fajitas on a large platter. Add fresh cilantro and lime wedges for color. - Build-your-own style: Set up a station with tortillas, chicken, and toppings. Let everyone make their own fajitas. - Add sides: Offer rice, beans, or salsa on the side for a complete meal. These serving styles make your meal more enjoyable for everyone. In this article, we explored how to make easy and tasty sheet pan chicken fajitas. We covered the main ingredients, step-by-step instructions, and great tips for flavorful results. You learned about variations, storage tips, and answers to common questions. Fajitas are simple to make, fun to eat, and quite flexible. Keep experimenting with flavors and ingredients to make them your own. Enjoy creating delicious meals for yourself and others!

Sheet Pan Chicken Fajitas

Get ready to spice up your dinner with these mouthwatering Sizzling Sheet Pan Chicken Fajitas! This simple recipe combines tender chicken, colorful peppers, and zesty spices, all baked to perfection on one sheet pan for easy cleanup. Perfect for busy weeknights, these fajitas are quick to prepare and packed with flavor. Click through to discover this delicious recipe and bring the fiesta to your table!
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Ingredients Method

Ingredients
  

1 lb boneless, skinless chicken breasts, sliced thinly
1 bell pepper (red, yellow, or green), sliced
1 red onion, sliced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste
8 small flour tortillas
Fresh cilantro, for garnish
Lime wedges, for serving

Method
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
    In a large mixing bowl, combine the sliced chicken, bell pepper, and red onion.
      Drizzle the olive oil over the chicken and veggies.
        Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over the mixture. Toss everything together until well coated.
          Spread the chicken and vegetable mixture evenly on the prepared baking sheet.
            Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
              While the chicken and veggies are baking, warm the tortillas in a skillet or microwave until pliable.
                Once cooked, remove the sheet pan from the oven and let it cool slightly.
                  Serve the fajitas by filling each tortilla with the chicken and vegetable mixture. Garnish with fresh cilantro and serve with lime wedges on the side.
                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4