Sheet Pan Chicken Fajitas
Table of Contents
Sheet Pan Chicken Fajitas
Welcome to a delicious culinary journey with our Sheet Pan Chicken Fajitas recipe! This mouthwatering dish is a perfect combination of juicy chicken, vibrant bell peppers, and onions, all seasoned to perfection and roasted on a single sheet pan for an easy and flavorful meal.
Whether you’re a seasoned chef or a beginner in the kitchen, these Sheet Pan Chicken Fajitas are sure to become a staple in your recipe collection. The simplicity of this dish makes it ideal for busy weeknights when you want a tasty and satisfying meal without spending hours in the kitchen.
Let’s dive into why you’ll love this recipe:
– Quick and easy preparation
– Bursting with vibrant flavors
– Perfect for meal prep
– Customizable to suit your taste preferences
Now, let’s gather the ingredients you’ll need:
Ingredients:
– 1 pound of boneless, skinless chicken breasts, thinly sliced
– 3 bell peppers (red, yellow, and green), thinly sliced
– 1 large onion, halved and thinly sliced
– 3 tablespoons of olive oil
– 2 teaspoons of chili powder
– 1 teaspoon of cumin
– 1 teaspoon of paprika
– Salt and pepper to taste
Now, here’s how to create these flavorful Sheet Pan Chicken Fajitas:
Step-by-Step Instructions:
1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. In a small bowl, mix the olive oil, chili powder, cumin, paprika, salt, and pepper.
3. Place the chicken, bell peppers, and onions on the sheet pan.
4. Drizzle the spice mixture over the chicken and vegetables, ensuring everything is evenly coated.
5. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve the Sheet Pan Chicken Fajitas hot with tortillas, sour cream, guacamole, and salsa.
For a delightful twist, try these variations and substitutions:
– Use shrimp or tofu instead of chicken for a different protein option
– Add sliced jalapeños for an extra kick of heat
– Serve the fajitas in lettuce wraps for a low-carb option
Here are some pro tips for success:
– Slice the chicken and vegetables evenly to ensure even cooking
– Don’t overcrowd the sheet pan to allow the ingredients to roast properly
– For extra flavor, marinate the chicken in the spice mixture for 30 minutes before roasting
FAQs:
Q: Can I prepare the ingredients ahead of time for Sheet Pan Chicken Fajitas?
A: Yes, you can slice the chicken and vegetables in advance and store them in the refrigerator until ready to roast.
Q: How long can I store leftovers?
A: Leftover Sheet Pan Chicken Fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze Sheet Pan Chicken Fajitas?
A: While you can freeze the cooked fajitas, the texture of the vegetables may change slightly upon reheating.
Q: What other toppings can I add to my fajitas?
A: Consider adding shredded cheese, diced tomatoes, sliced avocado, or fresh cilantro for extra flavor.
Q: Can I use different spices for seasoning?
A: Feel free to customize the spice blend to suit your taste preferences, such as adding garlic powder, onion powder, or smoked paprika.
In conclusion, Sheet Pan Chicken Fajitas are a delightful and convenient meal option that brings together the goodness of tender chicken and colorful vegetables in a simple yet flavorful dish. Whether you’re cooking for your family or hosting a casual gathering, these fajitas are sure to impress with their vibrant flavors and ease of preparation. Give this recipe a try and elevate your weeknight dinner game!
Sheet Pan Chicken Fajitas
A delightful and convenient meal option that brings together tender chicken and colorful vegetables seasoned to perfection, roasted on a single sheet pan for an easy and flavorful dish.
Ingredients
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (red, yellow, and green), thinly sliced
- 1 large onion, halved and thinly sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small bowl, mix olive oil, chili powder, cumin, paprika, salt, and pepper.
- Place chicken, bell peppers, and onions on the sheet pan.
- Drizzle the spice mixture over the chicken and vegetables, ensuring even coating.
- Bake in the preheated oven for 20-25 minutes until chicken is cooked and vegetables are tender.
- Serve hot with tortillas, sour cream, guacamole, and salsa.
