Garlic Lime Chicken Fajita Sheet Pan Dinner

• 1 1/2 lbs chicken thighs
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: lime wedges for serving

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a bowl, whisk together olive oil, garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper.
3. 3 Toss chicken thighs in the marinade to coat evenly.
4. 4 Arrange chicken and sliced vegetables on a large sheet pan.
5. 5 Drizzle any remaining marinade over the top.
6. 6 Bake for 30 minutes or until chicken is cooked through.
7. 7 Garnish with fresh cilantro before serving.
8. 8 Serve with lime wedges if desired.

Equipment

• Large sheet pan
• Baking sheet

Variations

• Add sliced jalapeños for a kick.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• If you can't find fresh lime juice, use bottled, but fresh is best for flavor.
• Substitute chicken thighs with chicken breasts, adjusting cook time as needed.

Pairings

• Corn tortillas
• Guacamole
• Cilantro-lime rice

Nutrition

Tips

• For extra flavor, marinate the chicken in the refrigerator for at least 30 minutes before baking.
• Feel free to add other veggies like zucchini or mushrooms.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with warm tortillas and a side of guacamole.
• Pair with a fresh cilantro-lime rice.

FAQ