Ingredients: 2 pounds boneless, skinless chicken breasts or thighs, cut into chunky strips 1 pound mini sweet peppers, halved, cored, and deseeded 2 large red onions, peeled and cut into petals 12 (6 or 7-inch) flour tortillas, warmed Optional toppings: sour cream, guacamole, shredded cheese, salsa, hot sauce, jalapeños, lime wedges, fresh cilantro For the Marinade: ⅓ cup olive oil Juice of one lime 2 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon smoked paprika ½ teaspoon onion powder ½ teaspoon cumin 1 teaspoon kosher salt ½ teaspoon black pepper Instructions: Preheat your oven to 375ºF and prepare a large baking sheet by lightly spraying it with nonstick spray or drizzling it with oil. In a large mixing bowl, combine the chicken strips, halved sweet peppers, and onion petals. Add the marinade ingredients and toss everything together until well coated. For the best flavor, allow it to marinate for 15 to 30 minutes at room temperature, or refrigerate overnight. Spread the seasoned chicken and vegetables evenly onto the prepared baking sheet. Roast in the oven for 15 to 20 minutes, tossing halfway through. The fajitas are ready when the vegetables are tender and the chicken reaches an internal temperature of at least 165ºF. For an extra charred finish, broil the fajitas for 3 to 5 minutes, rotating them frequently for even browning. Serve immediately with warm tortillas and your favorite toppings. Details: These easy sheet pan chicken fajitas are a flavorful, hassle-free meal that is perfect for busy weeknights. Packed with fresh vegetables, tender chicken, and a zesty marinade, they make a crowd-pleasing dish that everyone will love. Prep Time: 10 minutes Cook Time: 20-25 minutes Total Time: 35-40 minutes Category: Main Dish Nutrition: Servings: 6 Calories per Serving: 350 calories Enjoy this quick and healthy chicken fajita recipe with fresh veggies and all the fixings! #chicken #chickenfajitas #easyrecipe #sheetpandinner #dinner #easyrecipe #onepandinner
