Sheet-Pan Chicken Fajitas

Ingredients

US measurements with metric in parentheses.

• 1½ lb (680 g) boneless chicken breasts, sliced into strips
• 3 bell peppers, sliced
• 1 large red onion, sliced
• 3 tbsp (45 ml) olive oil
• 2 tsp (5 g) chili powder
• 1 tsp (2.5 g) ground cumin
• 1 tsp (2.5 g) smoked paprika
• 1 tsp (6 g) salt
• Juice of 1 lime
• 8 flour or corn tortillas, warmed
• Salsa, avocado, sour cream to serve

Instructions

1. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment.
2. Toss chicken, peppers and onion with oil, chili powder, cumin, paprika and salt directly on the pan. Spread in a single layer.
3. Roast 18 to 22 minutes, stirring once, until the chicken reaches 165°F (74°C) and the vegetables are charred at the edges.
4. Squeeze lime juice over everything.
5. Serve with warm tortillas and toppings.