Sheet Pan Chicken Fajitas (Printable Version)
Chicken, peppers, and onions baked together, served with warm tortillas and fresh guacamole.
# What You'll Need:
→ Chicken
01 -
6 boneless skinless chicken thighs
02 -
1 ½ teaspoons salt
03 -
1 tablespoon garlic powder
04 -
1 tablespoon smoked paprika
05 -
1 tablespoon parsley flakes
06 -
1 teaspoon ground black pepper
07 -
4 tablespoons olive oil
→ Veggies
08 -
3 bell peppers (red, yellow, orange), sliced into ½ inch strips
09 -
1 large red onion, sliced into ¼ inch strips
10 -
1 teaspoon salt
11 -
1 teaspoon garlic powder
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon parsley flakes
14 -
2 tablespoons olive oil
→ To Serve
15 -
Tortillas
16 -
Mayonnaise
17 -
Fresh guacamole
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
In a bowl or resealable plastic bag, combine chicken thighs with salt, garlic powder, smoked paprika, parsley flakes, ground black pepper, and olive oil. Mix well to coat the chicken evenly. Marinate for at least 20 minutes while you prepare the vegetables.
03 -
Slice the bell peppers and red onion as specified. In a separate bowl, toss them with salt, garlic powder, smoked paprika, parsley flakes, and olive oil until evenly coated.
04 -
Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables and chicken evenly on the baking sheet.
05 -
Transfer the sheet pan to the preheated oven and bake for 30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
06 -
Remove from the oven and let it rest for a few minutes. Slice the chicken as desired. Serve the sheet pan chicken fajitas with warm tortillas, mayonnaise, and fresh guacamole.