Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lbs boneless skinless chicken breasts, sliced into strips
• 3 bell peppers (red, yellow, green), sliced into strips
• 1 large yellow onion, sliced into half-moons
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1.5 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• juice of 1 lime
• small flour or corn tortillas, for serving
• fresh cilantro, chopped, for serving
• sour cream, for serving

Steps

1. 1

   1. Preheat the oven to 425°F and position a rack in the upper third. Line a large sheet pan with foil.

2. 2

   2. In a large bowl, whisk together the olive oil, garlic, smoked paprika, cumin, chili powder, oregano, cayenne, salt, pepper, and lime juice to make the marinade.

3. 3

   3. Add the chicken strips, bell peppers, and onion to the bowl and toss well until everything is evenly coated.

4. 4

   4. Spread the mixture in a single layer on the prepared sheet pan, making sure nothing is overlapping so it chars rather than steams.

5. 5

   5. Roast for 22–25 minutes, then switch the oven to broil and cook for an additional 3–4 minutes until the chicken is cooked through and the peppers and onions have charred edges.

6. 6

   6. Serve directly from the pan with warm tortillas, fresh cilantro, and sour cream on the side.