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30-Minute Sheet Pan Chicken Fajitas: A Quick and Delicious Meal

In the hustle and bustle of daily life, finding a quick yet satisfying meal can often feel like a challenge. Fortunately, this recipe for 30-Minute Sheet Pan Chicken Fajitas ticks all the boxes—it’s simple to prepare, packed with flavour, and makes use of just one baking tray, meaning minimal clean-up. Perfect for busy weeknights or a relaxed weekend dinner, these chicken fajitas are sure to delight the whole family.

Ingredients

To make this quick and tasty meal, you’ll need the following ingredients:

• For the Chicken Marinade:

  • 500g chicken breast fillets, sliced into thin strips
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chilli powder (adjust according to taste)
  • Salt and pepper to taste

• For the Veggies:

  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 medium red onion, sliced
  • 2-3 cloves garlic, minced
• To Serve:
  • Flour or corn tortillas
  • Fresh lime wedges
  • Fresh coriander (cilantro), chopped
  • Sour cream or guacamole (optional)
  • Salsa (optional)

Method

1. Preheat the Oven: Start by preheating your oven to 200°C (fan oven 180°C) or 400°F.

2. Prepare the Marinade: In a large bowl, combine the olive oil, cumin, smoked paprika, garlic powder, onion powder, chilli powder, salt, and pepper. Add in the sliced chicken and mix until the chicken is evenly coated in the marinade. Allow it to sit for a few minutes while you prep the vegetables.

3. Prepare the Vegetables: On a large baking tray, arrange the sliced bell peppers, red onion, and minced garlic. Drizzle with a touch of olive oil and season with salt and pepper. Toss the vegetables to ensure they are well-coated.

4. Combine and Roast: Add the marinated chicken on top of the vegetables. Spread everything out into an even layer on the baking tray to ensure even cooking. Place the tray in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through if desired.

5. Warm the Tortillas: While the chicken and veggies are roasting, wrap the tortillas in foil and place them in the oven for the last 5 minutes of cooking, or warm them in a dry frying pan over low heat.

6. Serve: Once cooked, remove the tray from the oven. Serve the chicken and vegetables with the warm tortillas, and garnish with fresh coriander, lime wedges, and any other toppings you fancy, such as sour cream, guacamole, or salsa.

Tips for Success

• Marinade Time: While this recipe is quick, if you have time, consider marinating the chicken for a few hours or overnight for an even deeper flavour.
• Vegetable Variations: Feel free to mix and match your choice of vegetables. Courgettes, mushrooms, or even sweetcorn can be great additions to the mix.
• Spice Level: Adjust the amount of chilli powder based on your heat preference. You can also add fresh jalapeños or a dash of hot sauce for an extra kick.

Conclusion

With just 30 minutes from start to finish, these Sheet Pan Chicken Fajitas are an excellent option for anyone looking for a healthful, delicious, and quick meal. Not only is the clean-up a breeze thanks to the one-pan method, but this dish also allows for a satisfying evening of vibrant flavours and fresh ingredients. Whether you’re feeding a family or enjoying a meal for one, these fajitas will undoubtedly become a staple in your weeknight repertoire. Enjoy!

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