Description
A simple, one-pan dinner that combines juicy chicken thighs with colorful bell peppers and onions, seasoned with a classic spice rub. Ready in just 35 minutes with minimal cleanup.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 3 large bell peppers (mixed colors), sliced into strips
- 1 large yellow onion, sliced into half-moons
- 1 medium red onion, sliced (optional)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Juice of 2 limes
- 1 package flour or corn tortillas
- 1 cup shredded cheese (optional)
- 1/2 cup sour cream or Greek yogurt
- 1 avocado, sliced (optional)
- 1 cup salsa
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with aluminum foil or parchment paper.
- Slice bell peppers and onions into 1/4 to 1/2 inch strips. Place them in a large bowl.
- Cut chicken thighs into 1 to 1.5 inch bite-sized pieces and add to the bowl with the vegetables.
- Drizzle olive oil and lime juice over the chicken and veggies. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Toss everything until evenly coated.
- Spread the mixture onto the prepared sheet pan in a single layer, ensuring not to crowd the pan.
- Bake for 20 minutes.
- Remove from oven, flip the chicken, and stir the veggies. Return to oven and bake for another 5 minutes, or until chicken reaches an internal temperature of 165°F.
- While fajitas finish, warm tortillas in the oven (wrapped in foil) or in a dry skillet.
- Serve immediately with desired toppings like cheese, sour cream, salsa, avocado, and cilantro.
Notes
Do not crowd the pan to ensure the vegetables roast and brown rather than steam. Chicken thighs are recommended over breasts for juiciness. For meal prep, store components separately and reheat in a skillet with a splash of water to restore moisture. This recipe does not freeze well due to texture changes in the vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving with torti
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: sheet pan chicken fajitas, budget-friendly dinner, easy weeknight meals, one pan dinner, healthy chicken recipes, meal prep