Sheet Pan Chicken Fajitas with Peppers
Strips of chicken and sweet bell peppers roasted together on one pan with a homemade chili-lime spice rub, then tucked into warm tortillas. Weeknight friendly and easy to clean up.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Cut the chicken into strips of about the same thickness as the peppers so they finish together. Check that your chili powder is a plain blend, as some bottled mixes include other seasonings. A hot broiler for the final 2 minutes gives a slightly charred edge.
Method
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Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
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Mix the chili powder, cumin, paprika, garlic powder and salt in a small bowl.
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Toss the chicken and peppers on the sheet with the olive oil, the spice mix and the lime juice until evenly coated.
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Spread into a single layer so everything roasts rather than steams.
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Roast for , stirring once, until the chicken is cooked through and the peppers are tender with browned edges.
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Serve the chicken and peppers in warm tortillas with avocado, sour cream, cilantro and lime wedges.
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