Sheet-Pan Chicken Fajitas

Cutting the chicken into strips lets it finish with the peppers. Do not pile the pan. A crowded sheet pan steams the onions instead of browning them.

Ingredients

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• 1 1/4 lb boneless, skinless chicken breast, sliced into strips
• 2 bell peppers, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 lime, juiced
• 8 flour tortillas
• Salsa and cilantro, to serve

How to make it

1. Heat the oven to 425°F (220°C).
2. Toss the chicken, peppers, and onion with the oil, chili powder, cumin, paprika, and salt.
3. Spread everything in a single layer on a large rimmed sheet pan.
4. Roast for 18 to 22 minutes, stirring once, until the chicken reaches 165°F (74°C) and the peppers are tender.
5. Squeeze the lime over the pan. Serve in warm tortillas with salsa and cilantro.

Substitutions

• Turkey cutlets, sliced thin, can replace the chicken and still need to reach 165°F (74°C).
• Corn tortillas can replace flour tortillas.

Storage

Refrigerate the chicken and vegetables for up to 4 days. Reheat in a skillet to 165°F (74°C) and warm fresh tortillas.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.