Name: Sheet Pan Fajitas
Ingredients: 1 1/2-2 lb chicken thighs, boneless, skinless trimmed and sliced (see note); 1 onion large, sliced; 2 bell peppers, large or 3 small/med ones, sliced; 3-4 tbsp olive oil or other oil of your choice; 2 tsp kosher or sea salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 1/2 tsp chili powder; 1 1/2 tsp cumin; 1 tsp dried oregano; 1 tsp garlic powder; 2-3 tsp lime juice; handful cilantro; 1 lime; optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans

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Sheet Pan Fajitas

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Servings: 6 servings

Ingredients Method Notes

Ingredients

1 1/2-2 lb chicken thighs, boneless, skinless trimmed and sliced (see note)
1 onion large, sliced
2 bell peppers, large or 3 small/med ones, sliced
3-4 tbsp olive oil or other oil of your choice
2 tsp kosher or sea salt
1/2 tsp black pepper
1 tsp smoked paprika
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2-3 tsp lime juice
handful cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans

Method

Preheat oven to 425℉. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).
Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat.
Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.
Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime).
Serve with tortillas and traditional Latin-themed fixings. Or, try over a bed of salad, veggies, or rice and beans.

Notes

I use a full 2lbs of chicken and it’s generously seasoned.
Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.