Sheet Pan Fajita Chicken

$- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 large red onion, sliced - Fresh lime wedges, for serving - Fresh cilantro, for garnish The chicken is the star here. I prefer boneless, skinless breasts for quick cooking. They soak up the marinade well, making every bite tasty. The colorful bell peppers and onion add crunch and sweetness. Together, they balance the spices beautifully. - 2 tablespoons = 30 milliliters - 1 teaspoon = 5 milliliters - 425°F = 220°C If you don’t have chili powder, you can use paprika. For cumin, try coriander. These swaps keep the flavor strong. - Choose firm, bright bell peppers. They should feel heavy for their size. - Look for onions with smooth skin and no soft spots. - Store spices in a cool, dark place. This keeps them fresh longer. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step ensures even cooking. While your oven warms up, grab a large baking sheet and line it with parchment paper. This makes cleaning easier later. Next, you’ll want to make the marinade. In a small bowl, mix together: - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper, to taste Stir these ingredients well. Now, take your chicken breasts and place them in a large mixing bowl. Pour the marinade over the chicken, making sure each piece is well coated. Now it’s time to assemble everything on the baking sheet. Place the marinated chicken breasts in the center of the sheet pan. Next, scatter the sliced bell peppers and red onion around the chicken. This allows the flavors to mix as they bake. If you have leftover marinade, drizzle it over the vegetables for extra taste. Put the sheet pan in the preheated oven. Bake for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). Check the chicken with a meat thermometer. When it’s done, the vegetables should be tender too. Finally, remove the pan from the oven and let it rest for 5 minutes before slicing the chicken. To enhance the flavors of your fajita chicken, use a good marinade. The mix of spices is key. I like to use chili powder, cumin, garlic powder, onion powder, and smoked paprika. This blend adds depth. You should marinate the chicken for at least 30 minutes. If you have more time, let it sit for up to two hours. This way, the chicken absorbs all those tasty flavors. To avoid dry chicken, do not overcook it. Always check the internal temperature. Chicken should reach 165°F (75°C). This ensures it stays juicy and tender. Keep an eye on your veggies, too. You want them to have a nice crunch. Bake them until they soften but still hold their shape. This adds a great texture. For sides, consider serving rice or warm tortillas. They pair well with the chicken and veggies. Black beans or corn salad also make great additions. For garnishing, add fresh lime wedges and chopped cilantro. This adds color and a burst of flavor. You can also serve with avocado slices for a creamy touch. Pro Tips Marinate Longer: For even more flavor, marinate the chicken for at least 30 minutes, or up to overnight in the refrigerator. Customize Your Veggies: Feel free to add other vegetables like zucchini or mushrooms for added texture and flavor. Check for Doneness: Always use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C). Serve with Toppings: Enhance your fajitas with toppings like avocado, sour cream, or cheese for a delicious finish. {{image_2}} You can spice up your sheet pan fajita chicken in fun ways. If you like heat, add more chili powder or sliced jalapeños. For a milder twist, try using sweet paprika instead of smoked paprika. You can also mix in some lime zest for a fresh kick. If you enjoy herbs, consider adding fresh cilantro or oregano to the marinade. These options let you customize the dish to your taste. If you need gluten-free options, this recipe is perfect as-is. All ingredients are naturally gluten-free. For those on a low-carb diet, skip the bell peppers and serve the chicken in lettuce wraps instead. You can also pair it with cauliflower rice for a tasty, low-carb alternative. These modifications help you enjoy the dish while sticking to your dietary needs. You have choices in how to serve your fajita chicken. You can keep it classic with warm tortillas for fajitas. Simply slice the chicken and fill the tortillas with veggies, chicken, and your favorite toppings. If you prefer bowls, layer rice or quinoa, topped with chicken and veggies. For a fun twist, roll up the chicken and veggies in a tortilla for a wrap. This adds a new texture and makes it easy to eat. To keep your fajita chicken fresh, store leftovers in the fridge. Use an airtight container. This helps keep moisture in and smells out. Place the chicken and veggies together for easy access. Your leftovers will stay good for three to four days. When you want to enjoy leftovers, the best way to reheat is in the oven. Preheat to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes. This keeps them warm and helps avoid sogginess. You can also use the microwave, but be careful. Heat in short bursts to prevent the chicken from drying out. If you have extra fajita chicken, freezing it is a great option. First, let it cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer bag. Remove as much air as you can. This will keep it fresh for up to three months. When you’re ready to eat, thaw in the fridge overnight or use the microwave. Enjoy your easy meal anytime! Bake the fajita chicken for 25-30 minutes. Set your oven to 425°F (220°C). The chicken should cook until it reaches 165°F (75°C). This way, you ensure it is safe and juicy. Yes, you can use other proteins. Beef strips work well for a heartier meal. Shrimp is also a tasty option. For a plant-based choice, try marinated tofu or tempeh. Adjust cooking times to fit the protein you choose. Many sides complement fajita chicken. Consider serving it with: - Warm tortillas - Cilantro lime rice - Refried beans - Corn salad - Guacamole These sides add color and flavor to your meal. Check the chicken’s internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. When the chicken is done, it will be firm and no longer pink inside. This guide covered the key points for making perfect sheet pan fajita chicken. You learned about essential ingredients, measurement conversions, and freshness tips. I shared step-by-step baking instructions and helpful cooking tips to enhance your meal. Experimenting with flavor variations, dietary changes, and serving styles makes this dish versatile. Store and reheat leftovers effectively for future meals. Follow this advice, and you’ll enjoy delicious fajitas every time. Happy cooking!$

A flavorful and easy one-pan meal featuring marinated chicken and colorful bell peppers.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
to taste salt and pepper
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
1 piece green bell pepper, sliced
1 large red onion, sliced
for serving fresh lime wedges
for garnish fresh cilantro

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade.
Place the chicken breasts in a large mixing bowl and coat them evenly with the marinade, ensuring they are well covered.
Arrange the marinated chicken breasts on the prepared baking sheet.
Scatter the sliced bell peppers and red onion around the chicken on the sheet pan, ensuring even distribution.
Drizzle any remaining marinade over the vegetables for added flavor.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Once done, remove from the oven and let it rest for 5 minutes before slicing the chicken.
Serve with fresh lime wedges and a sprinkle of chopped cilantro on top for added freshness.

Notes

Serve with fresh lime wedges and cilantro for added flavor.

Keyword chicken, fajitas, sheet pan