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- 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips - 2 red bell peppers, sliced - 2 yellow bell peppers, sliced - 1 large red onion, sliced - 3 tablespoons olive oil - 2 tablespoons fajita seasoning (store-bought or homemade) - Juice of 1 lime - Fresh cilantro, chopped, for garnish - Tortillas, for serving - Avocado, sliced, for serving - Sour cream or Greek yogurt, for serving When I make chicken fajitas, I love to focus on fresh ingredients. The chicken is key. I use boneless, skinless chicken breasts for a tender bite. I slice them into thin strips for even cooking. Bell peppers add vibrant colors and sweet flavors. I like a mix of red and yellow peppers. They not only look great but taste amazing. The red onion adds a nice sweetness and crunch. Olive oil is essential for roasting. It helps the chicken and vegetables get that golden-brown finish. Don't skimp on the seasoning! Fajita seasoning brings all the flavors together. You can buy it or make your own. For a zesty kick, I squeeze fresh lime juice over everything. It brightens the dish. Fresh cilantro is a must for garnish. It adds a fresh taste that balances the dish perfectly. When serving, I enjoy warm tortillas. They wrap around the filling nicely. Slices of avocado bring a creamy texture. A dollop of sour cream or Greek yogurt adds richness. Each bite is a fiesta of flavors! - Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper. - In a large mixing bowl, add the sliced chicken, red bell peppers, yellow bell peppers, and red onion. - Drizzle the olive oil over the mixture. Add the fajita seasoning and lime juice. - Toss all the ingredients together. Make sure everything is well coated. - Spread the mixture evenly on the sheet pan. Avoid overcrowding the pan for even cooking. - Bake for 20-25 minutes. Stir halfway through to help with roasting. - Warm the tortillas in the oven or on a skillet. - Fill each tortilla with the chicken and pepper mix. - Top with avocado slices, sour cream or Greek yogurt, and fresh cilantro. To make sure your chicken fajitas cook evenly, space the chicken and veggies well on the sheet pan. If they are too close together, they will steam instead of roast. This can make them soggy. Aim for a single layer. Set your oven to 425°F (220°C) for the best results. Bake for 20 to 25 minutes. Stir the mixture halfway through cooking. This ensures that everything gets nice and golden. You can customize your fajita seasoning to match your taste. Add more chili powder for heat, or some cumin for warmth. You can even mix in garlic powder for a kick. Marinating the chicken can boost the flavor. A simple mix of lime juice and olive oil works great. Let it marinate for at least 30 minutes, or overnight for more flavor. This makes your fajitas even tastier! {{image_2}} You can change things up with different proteins. Instead of chicken, try shredded beef, shrimp, or tofu. Each option offers a new taste. If you want a lighter meal, shrimp cooks fast and has great flavor. Tofu is great for a vegan option and soaks up all the spices. For veggies, switch bell peppers with zucchini, mushrooms, or corn. Zucchini adds a nice crunch and cooks well with the chicken. Mushrooms bring a savory taste and pair nicely with spices. Corn adds sweetness, giving your fajitas a fun twist. If you need gluten-free options, use corn tortillas. They hold the filling well and taste great. You can also serve your fajitas as a salad. Just skip the tortillas and place the chicken and veggies on a bed of greens. Drizzle with lime juice and add avocado for a fresh bite. Both ideas keep your meal fun and tasty while meeting different needs. To store your chicken fajitas, place them in an airtight container. Make sure the chicken and vegetables cool down first. This step helps keep them fresh. Store the container in the refrigerator. Chicken fajitas last about 3 to 4 days in the fridge. If you won’t eat them within this time, freeze them instead. They can stay in the freezer for 2 to 3 months. To reheat your chicken fajitas, use the oven or a skillet. For the oven, preheat it to 350°F (175°C). Spread the fajitas on a baking sheet and cover with foil. Heat for about 10 to 15 minutes. This method keeps the chicken juicy. In a skillet, heat over medium heat. Stir often, and add a splash of water if needed. This helps keep the vegetables crisp. Avoid using the microwave, as it may make the fajitas soggy. How do I make homemade fajita seasoning? To make homemade fajita seasoning, mix these spices: - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - ½ teaspoon salt - ½ teaspoon black pepper This blend gives your fajitas a great kick! Can I make this recipe in advance? Yes, you can! Prepare the chicken and veggies ahead of time. Store them in the fridge for up to 24 hours. When ready, just bake them. This saves time on busy nights! What sides pair well with chicken fajitas? Here are some tasty side options: - Mexican rice - Refried beans - Corn salad - Chips and salsa These sides complement the fajitas nicely. Can I use frozen chicken for this recipe? You can use frozen chicken, but it's best to thaw it first. Frozen chicken can cook unevenly. Thaw it overnight in the fridge for perfect results. How do I know when the chicken is fully cooked? The chicken is done when it reaches 165°F (75°C) inside. Use a meat thermometer to check. The chicken should also be white and no longer pink. This ensures it’s safe to eat. To make tasty chicken fajitas, I shared key ingredients and easy steps. You learned about preparation, cooking, and serving. Adding tips on flavor and storage can enhance your meal. Remember, you can use different proteins and veggies for fun variations. Feel free to get creative with your fajitas! Enjoy each bite and make it your own. Happy cooking!

Chicken Fajitas with Bell Peppers Sheet Pan

Savor the deliciousness of sizzling chicken fajitas with bell peppers! This easy recipe features tender chicken, colorful bell peppers, and zesty seasoning all baked to perfection. You’ll love how quickly it comes together, perfect for busy weeknights. Serve with warm tortillas and creamy avocado for a satisfying meal. Click to explore the full recipe and bring this mouthwatering dish to your dinner table tonight!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts, sliced into thin strips

2 red bell peppers, sliced

2 yellow bell peppers, sliced

1 large red onion, sliced

3 tablespoons olive oil

2 tablespoons fajita seasoning (store-bought or homemade)

Juice of 1 lime

Fresh cilantro, chopped, for garnish

Tortillas, for serving

Avocado, sliced, for serving

Sour cream or Greek yogurt, for serving

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a large mixing bowl, combine the sliced chicken, bell peppers, and onion.

      Drizzle the olive oil over the mixture, and sprinkle the fajita seasoning on top. Squeeze the lime juice over everything.

        Toss all the ingredients together until the chicken and vegetables are evenly coated with the oil and seasoning.

          Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken and veggies are not overcrowded.

            Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized and tender. Stir halfway through cooking for even roasting.

              Remove from the oven and let it cool slightly.

                For serving, warm the tortillas in the oven or on a skillet, then fill them with the chicken and bell pepper mixture.

                  Top with slices of avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro.

                    Prep Time: 10 min | Total Time: 35 min | Servings: 4

                      - Presentation Tips: Serve the fajitas on a large platter, with the warm tortillas on the side arranged in a neat stack. Garnish with lime wedges and extra cilantro for a vibrant presentation.