Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: Tex-Mex
Ingredients: 1 1/2 lb boneless skinless chicken breasts, sliced into thin strips; 3 bell peppers, mixed colors, sliced; 1 yellow 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 kosher salt; 1 lime, cut into wedges; 8 corn tortillas, or flour tortillas if not gluten-free; 1/2 cup sour cream, for serving

Peppers, onions and spiced chicken roasted on one pan while you warm the tortillas. Everyone builds their own, so picky eaters are covered.

Prep: 15 min
Cook: 22 min
Total: 37 min
Serves: 4

sheet pan

kid-friendly

high protein

Ingredients

1 1/2 lb boneless skinless chicken breasts, sliced into thin strips
3 bell peppers, mixed colors, sliced
1 yellow 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 kosher salt
1 lime, cut into wedges
8 corn tortillas, or flour tortillas if not gluten-free
1/2 cup sour cream, for serving

Instructions

1
Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2
Mix the chili powder, cumin, smoked paprika, garlic powder and salt in a small bowl.
3
Toss the chicken, peppers and onion with the olive oil and spice mix right on the pan, then spread everything into a single layer. Use two pans if it is crowded — crowded vegetables steam instead of browning.
4
Roast for 20 to 22 minutes, stirring once halfway, until the chicken reaches 165°F (74°C) and the peppers are charred at the edges.
5
Squeeze a lime wedge over the pan. Warm the tortillas in a dry skillet or wrapped in foil in the oven for the last 5 minutes.
6
Serve straight from the pan with sour cream and the remaining lime wedges.

Tip: Slice the chicken and vegetables the night before and keep them in a zip-top bag with the spices; dinner is then 25 minutes of oven time.

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Ingredients

1 1/2 lb boneless skinless chicken breasts, sliced into thin strips

3 bell peppers, mixed colors, sliced

1 yellow 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 kosher salt

1 lime, cut into wedges

8 corn tortillas, or flour tortillas if not gluten-free

1/2 cup sour cream, for serving

Instructions

Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.

Mix the chili powder, cumin, smoked paprika, garlic powder and salt in a small bowl.

Toss the chicken, peppers and onion with the olive oil and spice mix right on the pan, then spread everything into a single layer. Use two pans if it is crowded — crowded vegetables steam instead of browning.

Roast for 20 to 22 minutes, stirring once halfway, until the chicken reaches 165°F (74°C) and the peppers are charred at the edges.

Squeeze a lime wedge over the pan. Warm the tortillas in a dry skillet or wrapped in foil in the oven for the last 5 minutes.

Serve straight from the pan with sour cream and the remaining lime wedges.

Tip: Slice the chicken and vegetables the night before and keep them in a zip-top bag with the spices; dinner is then 25 minutes of oven time.