Sheet Pan Fajita Chicken with Cilantro Lime Rice
Founders
This recipe is part of our Week 1: Tex-Mex Family Dinner Plan — a complete 5-meal strategy that eliminates waste and simplifies weeknight cooking.
Sheet pan fajitas deliver all the bold, smoky flavors of traditional fajitas with minimal cleanup. Roasting chicken thighs alongside peppers and onions creates deep caramelization and concentrated flavor, while the cilantro lime rice adds a bright, fresh counterpoint to the rich spices. This is weeknight cooking at its best—simple, satisfying, and strategic.
Ingredients
2 lb chicken thighs (bone-in, skin-on)
3 bell peppers, sliced (use a mix of colors)
1 large onion, sliced
2 tbsp olive oil
2 tbsp taco seasoning
3 cups cooked rice
Juice of 1 lime
2 tbsp chopped fresh cilantro
Salt to taste
Directions
Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
In a large bowl, toss chicken thighs with 1 tbsp olive oil and 1 tbsp taco seasoning until evenly coated.
In a separate bowl, toss sliced peppers and onions with the remaining 1 tbsp oil and 1 tbsp seasoning.
Arrange chicken and vegetables in a single layer on the prepared baking sheet, ensuring they're not overcrowded. Leave space between pieces for proper browning and caramelization.
Roast for 25–30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender with charred edges.
Remove from oven and let chicken rest for 5–10 minutes before slicing. This keeps the meat juicy.
While chicken rests, toss warm cooked rice with lime juice, chopped cilantro, and a pinch of salt.
Slice chicken and serve alongside roasted vegetables and cilantro lime rice.
Serve half the chicken tonight (~3 cups sliced). Immediately refrigerate remaining half in an airtight container for later meals.