Game Changing Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into 1/4-inch strips
• 3 bell peppers (a mix of red, yellow, and orange)
• 1 large yellow onion, sliced into 1/4-inch strips
• 3 tbsp olive oil
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano (preferably Mexican)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 fresh lime, halved
• 8-12 flour or corn tortillas, for serving
• Fresh cilantro, chopped, for garnish (optional)
• Sour cream, guacamole, pico de gallo, and cotija cheese for serving (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Ensure a rack is in the middle position.

2. 2

   In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Mix well to create the spice blend.

3. 3

   Place the sliced chicken, bell peppers, and onion in a large bowl. Drizzle with olive oil and toss to coat everything evenly.

4. 4

   Sprinkle the prepared spice blend over the chicken and vegetable mixture. Toss again until everything is thoroughly seasoned.

5. 5

   Spread the mixture in a single, even layer on a large, rimmed baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure proper roasting instead of steaming.

6. 6

   Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp with charred edges.

7. 7

   Remove the sheet pan from the oven. Squeeze the juice of half a lime over the hot fajita mixture and toss to combine.

8. 8

   Serve immediately with warm tortillas and your favorite toppings like fresh cilantro, sour cream, and guacamole.