Description
A forgiving, budget-friendly sheet pan dinner featuring tender chicken thighs and caramelized peppers with minimal prep and cleanup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 large bell peppers (mixed colors), sliced into strips
- 1 large yellow onion, sliced into strips
- 3 tablespoons olive oil
- 2 tablespoons fajita seasoning
- Lime wedges (optional)
- Flour tortillas (for serving)
- Shredded cheese (optional)
- Sour cream or Greek yogurt (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with aluminum foil or parchment paper.
- Wash and dry peppers; slice into ½-inch strips. Slice onion into similar strips.
- Pat chicken thighs dry with a paper towel. Place in a large bowl, drizzle with olive oil, and sprinkle with fajita seasoning. Toss until evenly coated.
- Spread seasoned chicken in an even layer on one half of the sheet pan. Spread peppers and onions on the other half.
- Roast for 20 minutes. Remove pan, flip chicken, and toss veggies. Return to oven for 5-10 minutes until chicken reaches 165°F and veggies are tender and charred.
- Remove from oven and let chicken rest for 5 minutes. Warm tortillas, squeeze lime juice over fajitas, and serve with toppings.
Notes
Do not crowd the pan to ensure roasting instead of steaming. Chicken thighs are recommended over breasts for juiciness. Rest the meat for 5 minutes before serving to retain juices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Chicken, peppers, on
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 4
- Protein: 35
Keywords: sheet pan dinner, chicken fajitas, budget recipe, beginner dinner, easy weeknight meal, one pan meal