Sheet Pan Chicken Thigh Fajitas

Ingredients

• 2.5 lb boneless, skinless chicken thighs
• 1 tbsp oil (The source states 1–2 tbsp; use some for the chicken and some to drizzle over the vegetables.)
• 1 tsp salt (For seasoning the chicken; the source states 1 tsp each salt and pepper.)
• 1 tsp black pepper (For seasoning the chicken; the source states 1 tsp each salt and pepper.)
• 2 tsp ground cumin (For seasoning the chicken.)
• 2 tsp dried cilantro (For seasoning the chicken.)
• 2 tsp garlic powder (For seasoning the chicken.)
• 4 tsp chili powder (For seasoning the chicken.)
• 1 lime juice (Juice of 1 lime.)
• 4 bell peppers (Sliced.)
• 1 large onion (Sliced.)
• salt (Additional salt for seasoning the peppers and onion, to taste.)
• black pepper (Additional pepper for seasoning the peppers and onion, to taste.)
• garlic powder (Additional garlic powder for seasoning the peppers and onion, to taste.)
• fresh cilantro (For topping.)

Steps

1. 1

   Preheat the oven to 400°F. Slice all of the bell peppers and the onion.

2. 2

   Spray a large sheet pan with cooking spray and add the sliced peppers and onion. Drizzle them with a little oil, then season with salt, pepper, and garlic powder.

3. 3

   Place the chicken thighs in a bowl and add oil. Season with salt, pepper, cumin, dried cilantro, garlic powder, and chili powder.

4. 4

   Add the juice of one lime and stir everything together well until the chicken is thoroughly coated in the seasoning.

5. 5

   Arrange the seasoned chicken thighs on the sheet pan. Make a small space between the peppers and onions for each thigh, if desired.

6. 6

   Bake at 400°F for about 35 minutes, or until the chicken reaches an internal temperature of at least 165°F. The source notes that 185°F is preferred for more rendered chicken-thigh fat.

7. 7

   If there is extra liquid on the pan, carefully pour some off. Broil for a couple of minutes if desired to give the vegetables a little char.

8. 8

   Top the sheet pan with fresh cilantro. Serve with tortillas, homemade guacamole, or pico de gallo, or serve over Spanish rice with white queso.

Notes

Leftovers reheat well for lunch preparation. The seasonings and sliced peppers and onion can be prepared ahead of time. Cooking time may vary by oven. Chicken is technically cooked at 165°F, while the author prefers cooking thighs closer to 185°F. Tortillas, guacamole, pico de gallo, Spanish rice, and white queso are serving suggestions rather than quantified recipe ingredients.

Nutrition per serving

• main
• Mexican-inspired
• sheet-pan
• baked
• easy
• family-friendly
• meal prep
• gluten-free without tortillas