Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Cook time: 18 min
Yield: 4 servings
Ingredients: 680 g boneless skinless chicken breasts cut into 1 cm strips; 3 whole bell peppers seeded and sliced into 1 cm strips; 1 whole yellow onion halved and sliced; 30 ml neutral oil; 8 g chili powder; 4 g ground cumin; 4 g smoked paprika; 3 g garlic powder; 7 g fine salt; 2 g black pepper; 8 whole flour tortillas; 2 whole lime 1 juiced, 1 cut into wedges; 10 g fresh cilantro chopped

This thirty-minute sheet pan dinner roasts chicken strips with bell peppers and onions on a hot tray, then finishes them with lime and cilantro. The vegetables soften at the edges while the chicken browns lightly, and the tortillas are warmed at the end so everything is ready together.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken breasts cut into 1 cm strips
3 whole bell peppers seeded and sliced into 1 cm strips
1 whole yellow onion halved and sliced
30 ml neutral oil
8 g chili powder
4 g ground cumin
4 g smoked paprika
3 g garlic powder
7 g fine salt
2 g black pepper
8 whole flour tortillas
2 whole lime 1 juiced, 1 cut into wedges
10 g fresh cilantro chopped

Instructions

Heat the oven to 230 C. Put the empty rimmed sheet pan in the oven so it preheats hot; if using parchment or foil, add it after preheating, then continue immediately to roasting. Oven fully preheated and the sheet pan is hot.
In a large bowl, combine the chicken, bell peppers, onion, oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Toss until everything is evenly coated. Chicken and vegetables look evenly seasoned with no dry spice patches.
Carefully spread the mixture onto the hot sheet pan in an even layer. Roast for 14 minutes, then stir and spread it back out. Continue roasting 4 more minutes, until the chicken is cooked through and the peppers are tender with browned edges. Chicken reaches 74 C at the thickest pieces and the vegetables show light char at the edges.
While the fajitas roast, warm the tortillas in a dry skillet over medium heat for 30 to 45 seconds per side, or wrap them in foil and place them in the oven for the last 3 minutes. Juice 1 lime and cut the other into wedges. Tortillas are warm and pliable; lime is ready for finishing.
Transfer the chicken and vegetables to a serving platter or serve directly from the sheet pan. Toss with the lime juice and cilantro, then serve with the warm tortillas and lime wedges. Fajitas are hot, glossy with lime, and ready to fold into tortillas.