Chicken Fajitas are a Tex-Mex dish traditionally consisting of strips of steak, peppers, onions and chili powder. This variation uses chicken thighs. Enjoy this dish with guacamole, served over rice, in a burrito, or over a baked potato or microwave baked potato.
This recipe is inspired by Ree Drummond's Chicken and Veggie Sheet Pan Fajitas.
Ingredients
Chicken
- 6 boneless, skinless chicken thighs (about 3 oz each)
Lime
- 1 medium
Chili_Powder
- 3 Tablespoons, divided
Salt
- 1 teaspoon kosher salt, divided (or ½ teaspoon iodized salt)
Vinegar
- 1 Tablespoon (red wine, apple cider, or white vinegar)
Oil
- 1 Tablespoon, divided (canola, vegetable, olive oil)
Bell_Peppers
- 4 medium, any color
Onion
- 1 large
Instructions
Step 1
Preheat oven to 475°F.
Step 2
Combine the chicken in a bowl with the lime juice, 2 Tablespoons chili powder, 1 teaspoon kosher salt (or ½ teaspoon table salt), vinegar, and 1 teaspoon of oil. Mix well to combine and set aside.
Step 3
Wash the produce, and slice the peppers and onion. Place on a lined sheet pan. Combine with the remaining chili powder, salt, and oil, and mix well. Spread the vegetables into an even layer, and bake for 20 minutes.
Step 4
Remove the baking sheet from the oven, and add the chicken by placing it on top of the peppers and onions. Bake for another 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.