Cutting the chicken into strips lets it finish with the peppers. Do not pile the pan. A crowded sheet pan steams the onions instead of browning them.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 1 1/4 lb boneless, skinless chicken breast, sliced into strips
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 lime, juiced
- 8 flour tortillas
- Salsa and cilantro, to serve
How to make it
- Heat the oven to 425°F (220°C).
- Toss the chicken, peppers, and onion with the oil, chili powder, cumin, paprika, and salt.
- Spread everything in a single layer on a large rimmed sheet pan.
- Roast for 18 to 22 minutes, stirring once, until the chicken reaches 165°F (74°C) and the peppers are tender.
- Squeeze the lime over the pan. Serve in warm tortillas with salsa and cilantro.
Use two pans if the food overlaps. Overlap is the main reason fajitas come out soggy.
Substitutions
- Turkey cutlets, sliced thin, can replace the chicken and still need to reach 165°F (74°C).
- Corn tortillas can replace flour tortillas.
Storage
Refrigerate the chicken and vegetables for up to 4 days. Reheat in a skillet to 165°F (74°C) and warm fresh tortillas.
Pan and tools
- A large rimmed sheet pan, or two pans if the food would overlap
- An instant-read thermometer
- Tongs
What to prep first
Slice the chicken and peppers to a similar thickness. Heat the oven fully to 425°F (220°C) before the pan goes in.
What to serve with it
Warm tortillas, lime, and a spoon of salsa or sour cream. The peppers are the vegetable, so you do not need a second side.
Leftovers for lunch
Store the chicken and peppers without the tortillas. Reheat them in a skillet to 165°F (74°C) and wrap them in fresh tortillas.
If it goes wrong
Soggy onions mean the pan was piled. Spread the food in one layer, using a second pan if you have to. Pale chicken needs more time, checked with a thermometer, not a higher pile of food.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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