Description
A quick and forgiving weeknight dinner featuring tender spice-rubbed chicken thighs and crisp-tender bell peppers roasted on a single sheet pan. This recipe delivers restaurant-quality flavor in under 30 minutes with minimal cleanup.
Ingredients
Scale
- Boneless, skinless chicken thighs (cut into 1-inch cubes)
- Bell peppers (red, yellow, orange, or green), sliced into 1/2-inch strips
- Large yellow onion, sliced into 1/2-inch strips
- 3 tablespoons extra virgin olive oil
- Juice of 2 limes (1 for marinade, 1 for finishing)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Corn or flour tortillas (for serving)
- Optional toppings: shredded cheese, sour cream, guacamole, fresh cilantro, pico de gallo
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken thighs dry with paper towels and cut into 1-inch cubes. Place in a large mixing bowl.
- Slice bell peppers and onion into 1/2-inch strips and add to the bowl with the chicken.
- In a small bowl, whisk together olive oil, juice of 1 lime, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper.
- Pour marinade over chicken and vegetables. Toss with tongs until evenly coated. Let sit for 5-10 minutes.
- Line a large rimmed baking sheet with parchment paper or foil. Spread mixture in a single layer, ensuring pieces are not overcrowded.
- Roast for 15-20 minutes, stirring halfway through, until chicken reaches 165°F and veggies are charred.
- Remove from oven and squeeze juice of the second lime over the dish. Let rest for 2-3 minutes before serving.
Notes
Use boneless, skinless chicken thighs for juiciness; chicken breasts will dry out faster. Do not overcrowd the pan to ensure roasting rather than steaming. Pat chicken dry before seasoning to help spices adhere. Add lime juice at the end to preserve bright flavor. Can be made vegetarian by swapping chicken for tofu or seitan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Chicken and vegetabl
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 4
- Protein: 22
Keywords: sheet pan dinner, chicken fajitas, easy weeknight meals, healthy dinner, gluten-free options, keto friendly, quick recipes, meal prep