Sheet-Pan Chicken Fajitas

By Sprig Originals ✓ · with credit

Adapted from natashaskitchen.com

Strips of spice-rubbed chicken, sweet peppers and onion roast together on one tray, then finish under the broiler for those charred fajita edges. Pile it into warm tortillas with a hard squeeze of lime.

Ingredients

• 1.5 lb boneless, skinless chicken breasts, cut into ½-inch-thick strips
• 3 bell peppers (mix of red, yellow, orange or green), cored and cut into ½-inch strips
• 1 medium onion, peeled and cut into ½-inch slices
• 2 Tbsp olive oil

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine sea salt, plus more to taste
• 0.5 tsp freshly ground black pepper

• 8 small flour or corn tortillas, warmed
• lime wedges
• fresh cilantro leaves
• optional: sour cream, pico de gallo, guacamole, shredded cheese

Instructions

1. Set an oven rack in the top third of the oven and heat to 425°F. Stir the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt and pepper together in a small bowl.
2. Scatter the chicken strips, peppers and onion over a large rimmed sheet pan. Drizzle with the olive oil, sprinkle over all the seasoning, and toss with your hands until everything is evenly coated. Spread into a single even layer and let it sit at room temperature for 10 minutes so the spices sink in (or cover and refrigerate up to 2 hours).
3. Roast for 18–20 minutes, until the chicken is cooked through and the vegetables have softened.
4. Switch the oven to broil and cook 2–3 minutes more, watching closely, until the edges are browned and lightly charred and the chicken reads 165°F on an instant-read thermometer. Wrap the tortillas in foil and slide them into the oven for the last 5 minutes of roasting to warm.
5. Squeeze lime juice generously over the pan and scatter with cilantro. Pile into the warm tortillas and finish with sour cream, pico de gallo, guacamole or cheese.

Chef's tips

Nutrition (per serving, estimated)

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