Sheet-Pan Fajitas

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch strips
• 3 bell peppers, sliced into 1/4-inch strips
• 1 large red onion, sliced into 1/4-inch strips
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 8 (6-inch) flour tortillas
• 1 lime, cut into wedges
• 2 tablespoons fresh cilantro, chopped
• Sour cream and salsa, for serving

Method

1. Preheat the oven to 425°F (220°C) with a rack in the upper third. Get the details right before you start.
2. Stir the chili powder, cumin, salt, garlic powder, smoked paprika, onion powder, and black pepper together in a small bowl.
3. On a large rimmed sheet pan, toss the chicken strips, peppers, and onion with the olive oil and lime juice. Sprinkle the spice mix over the top and toss again until everything is evenly coated.
4. Spread it all into a single layer. If the pan looks crowded, split it across two pans — this is the one rule that decides whether you roast or steam, and there's no working around it.
5. Roast 20-25 minutes, until the chicken reads 165°F (74°C) at its thickest and the vegetable edges have charred. No stirring, no flipping — leave it alone and let the heat do its job.
6. Wrap the tortillas in foil and slide them into the oven for the last 8 minutes to warm through.
7. Squeeze fresh lime over the whole pan and scatter the cilantro. Serve straight from the pan with the warm tortillas, sour cream, and salsa.