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- 4 boneless, skinless chicken breasts - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 large red onion, thinly sliced - Fresh lime wedges, for serving - Fresh cilantro, roughly chopped, for garnish When measuring your ingredients, precision matters. Use a standard measuring spoon or cup. - Olive oil: 2 tablespoons - Spices: Use teaspoons for dry spices. - Peppers and onion: Slice them thin for even cooking. To make your dish pop, add some fresh lime wedges. A squeeze of lime gives a nice tang. You can also sprinkle chopped cilantro on top for a fresh taste. Both add color and flavor. {{ingredient_image_2}} 1. Preheat your oven to 425°F (220°C). This sets the stage for perfect cooking. 2. Line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a small bowl, mix 2 tablespoons of olive oil with 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Add sea salt and pepper to taste. Whisk until blended. 4. Take 4 chicken breasts and put them in a big mixing bowl. Pour the marinade over the chicken. Toss until each piece is well coated. 5. Place the marinated chicken on the lined baking sheet. Leave space between each piece for even cooking. 6. Slice 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, and 1 large red onion. Scatter these colorful veggies around the chicken on the sheet pan. 7. Drizzle any leftover marinade over the veggies. This adds more flavor to them. 8. Bake in the preheated oven for 25-30 minutes. The chicken should reach 165°F (75°C) and the veggies should be tender. 9. Once done, take the sheet pan out of the oven. Let the chicken rest for 5 minutes to keep it juicy. 10. Slice the chicken into strips. Serve it with the colorful roasted veggies. 11. Add fresh lime wedges for a zesty kick. Sprinkle chopped cilantro on top for a nice finish. This simple process gives you a tasty meal with bright flavors. Enjoy! To keep your chicken juicy, start with fresh, high-quality breasts. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). Let it rest for five minutes after baking. This helps the juices settle inside the meat. Cutting too soon can dry it out. Marinating the chicken is key for flavor and moisture. Mix olive oil with spices like chili powder and cumin. Coat the chicken well, so each piece absorbs the flavors. Let it marinate for at least 30 minutes. For the best taste, marinate overnight in the fridge. Chicken breasts can vary in thickness. Thicker pieces may need more time to cook. If your chicken is very thick, bake for 30 to 35 minutes. For thinner pieces, check for doneness at 25 minutes. Always use a thermometer for the best results. Pro Tips Marinate Longer: For even more flavor, consider marinating the chicken for at least 30 minutes or up to 2 hours in the refrigerator before cooking. Use Fresh Vegetables: Choosing fresh, seasonal vegetables will enhance the flavor and texture of your fajitas, making them even more vibrant. Experiment with Spices: Feel free to adjust the spice levels or add additional spices like cayenne pepper or oregano to customize the flavor profile to your liking. Serve with Toppings: Enhance your fajitas with toppings such as avocado, sour cream, or salsa for a delicious and personalized meal experience. {{image_4}} You can switch the chicken for other proteins. Try using shrimp or beef. For shrimp, cook it for less time. It cooks fast and will stay tender. If you choose beef, use thin strips of flank steak. Adjust the cooking time to ensure it cooks fully but remains juicy. For a tasty vegetarian option, use hearty veggies or plant-based proteins. You can replace the chicken with firm tofu or tempeh. Cut them into bite-sized pieces and marinate just like the chicken. Add mushrooms and zucchini for more texture and flavor. This way, you keep the spirit of fajitas alive without meat. To amp up the flavor, add more spices. Consider including cayenne for heat or smoked paprika for depth. You can also mix in lime zest for a fresh twist. Try adding fresh herbs like oregano or thyme. These little changes make your dish unique and exciting. After your meal, let the fajita chicken cool down. Then, slice the chicken and mix it with the veggies. Transfer everything to an airtight container. Proper storage helps keep the flavors fresh. You can store leftovers in the fridge for up to three days. Make sure the container is sealed tight to avoid drying out. If you want to save some for later, freezing works great. Place the chicken and veggies in a freezer-safe bag. Remove as much air as you can before sealing. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. To reheat, you can use an oven or a microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet and cover with foil. Heat for about 15-20 minutes, or until warm. If using a microwave, put the food on a microwave-safe plate. Heat in short bursts of 1-2 minutes, stirring in between. Make sure it’s heated all the way through. Enjoy your tasty leftovers! Yes, you can use frozen chicken. However, it is best to thaw it first. Thawing ensures even cooking. This way, the chicken absorbs the marinade well. If you must cook it frozen, add extra time to the baking. Always check the chicken’s internal temp. It should reach 165°F (75°C) for safety. You can serve Sheet Pan Fajita Chicken with many sides. Some great options include: - Warm tortillas for wrapping - Rice or quinoa for a hearty base - Fresh guacamole for creaminess - Salsa for a zesty kick - A simple green salad for crunch Mix and match these sides to make your meal even better! To add more heat to your dish, try these tips: - Use more chili powder in the marinade. - Add sliced jalapeños or serrano peppers. - Serve with a spicy salsa or hot sauce. - Sprinkle crushed red pepper flakes over the veggies. Experiment with these suggestions to find your perfect level of spice! You now have a clear guide on creating delicious Sheet Pan Fajita Chicken. We covered the key ingredients, the step-by-step instructions for cooking, and helpful tips for juicy results. You can also explore tasty variations and easy storage methods. Remember, each step matters in making your dish great. With simple swaps and some creativity, you can make this meal fit your tastes. Embrace the process and enjoy your cooking journey.

Sizzling Sheet Pan Fajita Chicken

Enjoy a vibrant, flavor-packed meal that brings the essence of fajitas right to your table!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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 ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 1 piece red bell pepper, thinly sliced
  • 1 piece yellow bell pepper, thinly sliced
  • 1 piece green bell pepper, thinly sliced
  • 1 large red onion, thinly sliced
  • for serving fresh lime wedges
  • for garnish fresh cilantro, roughly chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). To streamline cleanup, line a large baking sheet with parchment paper.
  • In a small mixing bowl, whisk together the olive oil, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper until well blended. This will create a fragrant marinade.
  • Place the chicken breasts in a spacious mixing bowl and pour the marinade over them. Toss the chicken until each breast is thoroughly coated, ensuring an even distribution of the spices.
  • Carefully arrange the marinated chicken breasts on the prepared baking sheet, leaving space between each piece for even cooking.
  • In a colorful display, scatter the sliced red, yellow, and green bell peppers, along with the sliced red onion, around the chicken on the sheet pan. Aim for an even distribution to help them cook uniformly.
  • For an extra burst of flavor, drizzle any leftover marinade over the vegetables, making sure they are lightly coated.
  • Place the baking sheet in the preheated oven and bake for about 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) and the vegetables should be tender and slightly caramelized.
  • Once cooked, remove the sheet pan from the oven and allow the chicken to rest for 5 minutes. This helps retain its juices, ensuring a moist bite when sliced.
  • To serve, slice the chicken into strips and plate it beautifully with the roasted vegetables. Garnish with fresh lime wedges and sprinkle chopped cilantro on top for a zesty finish.

Notes

For best results, let the chicken rest before slicing.
Keyword chicken, fajitas, sheet pan