Sheet Pan Chicken Fajitas

Ingredients

• 1 1/4 lb boneless skinless chicken breast, cut into 1/2-inch strips
• 3 medium bell peppers, seeded and sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tsp mild American chili powder blend
• 1 tsp ground cumin
• 1 tsp garlic powder
• 3/4 tsp fine salt
• 8 small flour tortillas
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro

Step-by-step instructions

1. Heat oven to 425°F (220°C). Line a large rimmed sheet pan with foil for easier cleanup.
2. Toss chicken, peppers, and onion with oil, chili powder, cumin, garlic powder, and salt. Spread in a single layer on the pan.
3. Roast for 20 to 25 minutes, tossing after 10 minutes, until peppers are tender and the thickest chicken strips reach 165°F (74°C). Check more than one strip.
4. During the final 5 minutes, warm tortillas in a foil packet on another oven rack. Keep them wrapped until serving.
5. Scatter cilantro over the filling. Divide among tortillas and squeeze lime wedges over each portion at the table.

Ingredient substitutions

• Use boneless chicken thighs, checking that they reach 165°F (74°C).

Storage & reheating

Refrigerate filling within 2 hours for 3 days. Reheat to 165°F (74°C); store tortillas separately.

What to serve with it

Serve with guacamole, black beans, or a crunchy salad.