Name: Sheet Pan Chicken Fajitas
Ingredients: 1 pound skinless boneless chicken breasts or tenderloins, cut into 2-inch pieces; ¼ cup olive oil, plus 2 tablespoons (divided); Zest and juice of 3 limes; 2 tablespoons taco seasoning or chili powder (divided); Kosher salt and freshly ground black pepper; 5 mixed peppers of your choice (bell peppers, poblanos, etc.)

Description

These Sheet Pan Chicken Fajitas only have five ingredients—they’ll be your new weeknight go-to.

Ingredients

Units Scale

1 pound skinless boneless chicken breasts or tenderloins, cut into 2-inch pieces
1/4 cup olive oil, plus 2 tablespoons (divided)
Zest and juice of 3 limes
2 tablespoons taco seasoning or chili powder (divided)
Kosher salt and freshly ground black pepper
5 mixed peppers of your choice (bell peppers, poblanos, etc.)

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Instructions

Preheat oven to 425 F.
In a shallow baking dish, combine ¼ cup olive oil, lime juice and zest, 1 tablespoon taco seasoning, 1 teaspoon kosher salt, and several grounds of pepper. Whisk together, then add the chicken. Set aside to let marinate while you prep veggies.
Cut peppers in half lengthwise, remove stem and seeds and cut into 1/2-inch slices. Peel and halve the onion and cut it into 1/4-inch slices.
On a sheet pan, toss the bell peppers and onion with the remaining 2 tablespoons oil, 1 tablespoon taco seasoning, and a big pinch of salt and pepper. Move to one side of the sheet pan.
To other side of the sheet pan, add the chicken, leaving excess marinade in the bowl. Roast the chicken and vegetables until the chicken is cooked through and the peppers are soft, about 15 minutes. Crank up the oven to broil and broil until charred, about 5 minutes.
Char the tortillas by holding them over a gas flame with tongs for about 1 minute per side. Keep warm in a tortilla warmer, or a gallon-sized ziplock.
Serve chicken and vegetables with tortillas, guacamole, pico, sour cream, and cilantro. A margarita wouldn’t hurt either. Eat!