Sheet Pan Fajitas

$To make delicious sheet pan fajitas, gather the following ingredients: - 2 bell peppers (choose from red, yellow, or green), sliced into thin strips - 1 red onion, sliced into thin wedges - 1 medium zucchini, sliced into half-moons - 1 pound chicken breast, cut into thin strips (for a vegetarian version, substitute with firm tofu, also sliced thinly) - 3 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Sea salt and freshly cracked black pepper, to taste - Juice of 1 lime (about 2 tablespoons) - Fresh cilantro, chopped, for garnish - Warm tortillas (flour or corn) for serving For the best flavor, I recommend using a mix of bell peppers. Red and yellow peppers add sweetness. Green peppers bring a slight bitterness that balances the dish. Each color adds a unique touch to your fajitas. I love the contrast of colors on the plate. It makes the meal look lively and fresh. If you want a vegetarian option, tofu works great. Choose firm tofu for the best texture. You can also use tempeh or seitan for added protein. For a lighter option, consider using a mix of mushrooms and zucchini. They absorb flavors well and give a nice bite. These swaps keep the dish tasty and satisfying without meat. Start by preheating your oven to 400°F (200°C). This step is key for even cooking. Next, grab a large baking sheet and line it with parchment paper. This will make cleanup easy later on. In a medium bowl, mix together the olive oil, chili powder, cumin, smoked paprika, garlic powder, and onion powder. Squeeze in the juice of one lime, adding a pinch of salt and pepper. Whisk until everything blends nicely. You want a smooth marinade that coats the chicken and veggies well. Take a large mixing bowl and add your sliced chicken or tofu, bell peppers, red onion, and zucchini. Pour the marinade over the top. Using your hands or a spoon, toss the ingredients. Ensure every piece is coated in that tasty marinade. This step brings out the flavor in every bite. Now, transfer the marinated mixture to your lined baking sheet. Spread it out evenly. Make sure the pieces are not crowded. This allows them to roast well and get that nice caramelization. Giving them space is important for a perfect finish. Place the sheet pan in the oven. Bake for 20 to 25 minutes. Keep an eye on it! You're looking for the chicken to be fully cooked and the veggies tender. A little caramelization adds great flavor and texture. After baking, carefully take the pan out of the oven. Let it rest for a minute. This helps the juices settle. Now, sprinkle freshly chopped cilantro on top. This adds a pop of color and flavor. Serve the fajitas hot with warm tortillas. Let everyone build their own fajitas for a fun dinner experience. You can also add lime wedges for an extra zesty touch. To get the best results, cut your chicken and veggies into similar sizes. This helps them cook at the same pace. Spread everything out well on the sheet pan. If the pieces are too close, they may steam instead of roast. Marinate your chicken or tofu for at least 30 minutes. This lets the flavors soak in. If you have more time, go for 2 hours. Just keep it in the fridge during this time. For extra flavor, try marinating overnight. Serve your fajitas with warm tortillas. You can add toppings like diced tomatoes, sliced jalapeños, or avocado. Fresh lime wedges really boost the taste. Feel free to swap proteins or add seasonal veggies for fun twists. For the full recipe, check out the main section. {{image_4}} You can switch up the protein in your sheet pan fajitas. Chicken is my go-to, but you can also use beef, shrimp, or firm tofu. Each protein brings its own taste and texture. For shrimp, cook for about 10-15 minutes. Beef needs about 25-30 minutes. Tofu is great for a vegetarian option. Just remember to press it first to remove excess water. This way, it absorbs more flavor. Seasonal vegetables can change your fajitas game! In spring, add asparagus or snap peas. In summer, try corn or cherry tomatoes. Fall favorites include butternut squash or sweet potatoes. Winter is perfect for hearty veggies like Brussels sprouts or carrots. Each season offers a unique taste that keeps your fajitas fresh and exciting. Do you like it hot? You can easily adjust the spice level. For a mild fajita, stick to the basic spices. To add heat, include jalapeños or cayenne pepper. You can also use chipotle powder for a smoky kick. Taste as you go, and find the right balance for your palate. The beauty of this dish is its flexibility! For the full recipe, check out the details above. Enjoy experimenting! After enjoying your fajitas, store any leftovers in an airtight container. This keeps them fresh and tasty. Allow the dish to cool before sealing. Label the container with the date. This helps you know when to eat them. For reheating, use the oven for the best results. Preheat your oven to 350°F (175°C). Spread the fajitas on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This keeps the chicken moist and veggies crisp. You can also use a microwave, but the oven gives better flavor. Your sheet pan fajitas will last in the fridge for up to three days. If you want them to last longer, consider freezing them. Just make sure to store in freezer-safe bags. They can stay good for up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. Yes, you can use frozen ingredients. Frozen bell peppers and onions work well. They save time and reduce waste. Just thaw them before cooking. You may need to adjust cooking time slightly. Keep an eye on them to avoid overcooking. Sheet pan fajitas pair well with many sides. Consider serving them with: - Rice - Beans - Guacamole - Salsa - Sour cream - Fresh lime wedges These sides add flavor and texture to your meal. To make your sheet pan fajitas gluten-free, use corn tortillas. Always check labels on seasoning blends. Some may contain gluten. This simple swap ensures everyone can enjoy the dish. Check the chicken with a meat thermometer. It should reach 165°F (75°C). If you don't have a thermometer, cut a piece open. The meat should be white, with no pink. Juices should run clear. Always ensure food safety when cooking. Yes, you can meal prep sheet pan fajitas. You can marinate and chop the ingredients the night before. Store them in the fridge until you're ready to cook. This makes dinner easy on busy nights. Just follow the full recipe when you’re ready to bake. This guide covered everything you need for tasty sheet pan fajitas. We explored key ingredients, step-by-step instructions, and helpful tips. You learned how to choose the best peppers and marinades. We also highlighted customizations and storage ideas to keep your meals fresh. Eating fajitas should be fun and easy. With these tips, you can make them your way. Enjoy your cooking adventure!$

Discover the vibrant flavors of Sizzling Sheet Pan Fajitas with this easy-to-follow recipe! Enjoy a colorful medley of bell peppers, zucchini, and perfectly seasoned chicken or tofu, all baked to perfection in just 35 minutes. Perfect for a weeknight dinner or a fun gathering. Click through for detailed instructions and tips to create a mouthwatering fajita experience that your friends and family will love!

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Ingredients

2 bell peppers (choose from red, yellow, or green), sliced into thin strips

1 red onion, sliced into thin wedges

1 medium zucchini, sliced into half-moons

1 pound chicken breast, cut into thin strips (for a vegetarian version, substitute with firm tofu, also sliced thinly)

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Sea salt and freshly cracked black pepper, to taste

Juice of 1 lime (about 2 tablespoons)

Fresh cilantro, chopped, for garnish

Warm tortillas (flour or corn) for serving

Instructions

Prep the Oven: Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze later on, line a large baking sheet with parchment paper.

Create the Marinade: In a medium-sized mixing bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, lime juice, and a generous pinch of salt and pepper. Whisk everything together until well blended.

Combine Ingredients: In a large mixing bowl, add your sliced chicken (or tofu), along with the bell peppers, red onion, and zucchini. Pour the prepared marinade over the top and gently toss all the ingredients together until every piece is evenly coated in the flavorful marinade.

Arrange on Sheet Pan: Transfer the marinated chicken and vegetable mixture onto the lined baking sheet. Spread it out into an even layer, ensuring that the pieces are not overcrowded for optimal roasting.

Bake Until Done: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Keep an eye on it – you're looking for the chicken to be cooked through and the vegetables to become tender with a hint of caramelization.

Finish and Garnish: Once baked, carefully remove the pan from the oven. Let it rest for a few moments before garnishing with freshly chopped cilantro for a burst of freshness.

Plate Up and Serve: Serve the sizzling fajita mixture hot alongside warm tortillas. Allow your guests to customize their fajitas by filling the tortillas with the delicious chicken and vegetable medley.

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

- Presentation Tips: Consider serving with lime wedges on the side for an extra zesty kick, and a colorful platter of toppings like diced tomatoes, sliced jalapeños, and avocado for added flair.