Sheet Pan Chicken Fajitas
Seasoned chicken and peppers roasted on one pan and wrapped in warm tortillas.
Dietary notes
- Gluten-free: Use corn tortillas, and check that broths and sauces are labeled gluten-free.
- Halal: Use halal-certified meat and products.
- Kosher: Use kosher-certified ingredients and meat.
* Fits with a simple swap or certified ingredients. See the notes above.
Ingredients
- 1 1/2 lb boneless chicken breasts, sliced into strips
- 3 bell peppers, sliced
- 1 onion, sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 3 tbsp cooking oil
- 1 lime
- 8 tortillas, warmed
Instructions
- Heat the oven. Set it to 425°F.
- Season. Toss the chicken, peppers and onion with the oil, spices and salt on a sheet pan and spread in one layer.
- Roast. Roast 18–20 minutes, until the chicken reaches 165°F and the peppers are browned at the edges.
- Serve. Squeeze the lime over the top and pile into warm tortillas.
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