Sheet Pan Chicken Fajitas

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Introduction:
Simplify your fajita night with these easy and delicious Sheet Pan Chicken Fajitas. This recipe combines juicy, marinated chicken with vibrant bell peppers and onions, all roasted to perfection on a single sheet pan. With minimal prep and cleanup, these fajitas are perfect for a quick weeknight meal or a fun family dinner. Serve them with warm tortillas and your favorite toppings for a meal everyone will love.

Ingredients:

For the Marinade:

  • 1/4 cup (60ml) olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Chicken Fajitas:

  • 1 1/2 pounds (680g) boneless, skinless chicken breasts, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 8-10 flour tortillas

Optional Additions:

  • Fresh cilantro, chopped
  • Lime wedges
  • Sour cream
  • Avocado slices
  • Shredded cheese
  • Salsa or pico de gallo

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.

2. Prepare the Marinade:

  • In a large mixing bowl, whisk together the olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper.

3. Marinate the Chicken:

  • Add the thinly sliced chicken breasts to the bowl with the marinade. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes while you prepare the vegetables.

4. Prepare the Vegetables:

  • Slice the red, yellow, and green bell peppers, and the onion. Place the sliced vegetables on the prepared sheet pan.

5. Combine and Roast:

  • Add the marinated chicken to the sheet pan with the vegetables. Toss everything together to ensure the chicken and vegetables are well coated with the marinade.
  • Spread the chicken and vegetables out in an even layer on the sheet pan.
  • Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

6. Warm the Tortillas:

  • While the chicken and vegetables are roasting, warm the flour tortillas in a dry skillet over medium heat or in the microwave until soft and pliable.

7. Assemble the Fajitas:

  • Remove the sheet pan from the oven. Let the chicken and vegetables rest for a few minutes.
  • Serve the chicken and vegetables on warm tortillas.
  • Top with optional additions such as fresh cilantro, lime wedges, sour cream, avocado slices, shredded cheese, and salsa or pico de gallo.

8. Serve and Enjoy:

  • Serve the Sheet Pan Chicken Fajitas immediately, allowing everyone to customize their fajitas with their favorite toppings.

Tips for Success:

  • For extra flavor, let the chicken marinate for a longer time, ideally 1-2 hours or overnight.
  • Ensure that the chicken and vegetables are spread out in a single layer on the sheet pan for even roasting.
  • Serve with a side of Mexican rice or beans for a complete meal.

Nutritional Information:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Serving Size: 1 fajita (without optional additions)
  • Calories: Approximately 250-300
  • Total Fat: Approximately 10-12g
  • Saturated Fat: Approximately 2-3g
  • Cholesterol: Approximately 50-70mg
  • Sodium: Approximately 300-400mg
  • Total Carbohydrates: Approximately 20-25g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 4-6g
  • Protein: Approximately 20-25g

Recommendation:
These Sheet Pan Chicken Fajitas are a convenient and flavorful meal that’s perfect for busy weeknights. Pair with a refreshing margarita or a cold beer for an authentic fiesta feel. Enjoy this easy, delicious, and customizable dinner with family and friends!

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