Sheet-Pan Chicken Fajitas

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cut into thin strips
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• juice of 1 lime
• 8 flour or corn tortillas, warmed
• to serve: salsa, sour cream, guacamole, cilantro

Steps

1. Heat the oven to 425°F with a rack in the upper-middle position.
2. On a large rimmed baking sheet, toss the chicken, peppers and onion with the oil, spices and salt. Spread in a single layer (use two pans if crowded).
3. Roast 18 to 22 minutes, stirring once, until the chicken is cooked through (165°F) and the vegetables are browned at the edges.
4. Squeeze the lime over and serve in warm tortillas with toppings.

TipFor more char, broil the pan for the last 2 minutes.