Sheet-Pan Chicken Fajitas

Ingredients

• 1½ lbchicken breast, sliced into thin strips
• 3bell pepper, sliced
• 1onion, sliced
• 3 tbspolive oil
• 1 tbspchili powder
• 1 tspcumin
• 1 tsppaprika
• 1 tspsalt
• 1lime
• 8tortillas, flour or corn
• cilantro, chopped, to serve

Method

1. Heat the oven to 425°F and line a large sheet pan with foil or parchment.

2. Toss the chicken, peppers and onion with the oil, chili powder, cumin, paprika and salt directly on the pan.

3. Spread everything into a single layer, using two pans if it looks crowded, so the vegetables roast instead of steam.

4. Roast until the chicken is cooked through (165°F) and the pepper edges are charred, tossing once halfway.

   ⏱ 20 min

5. Squeeze the lime over the hot pan and toss.

6. Warm the tortillas in a dry skillet or wrapped in a damp towel in the microwave, then fill with the chicken and vegetables and top with cilantro.