Sheet-Pan Chicken Fajitas
Boneless, skinless chicken breast plus yellow and green bell peppers sizzle together on a sheet pan while tortillas warm in the same oven. Topped with sour cream, salsa, and ripe avocado, this one-pan dinner is sure to become a regular weeknight fix.
Ingredients
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8 flour tortillas (each 6 inches)
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3 bell peppers (1 red, 1 green, and 1 yellow), cut into ½-inch strips
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1 large white onion, cut into ½-inch rounds
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¼ cup extra-virgin olive oil
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Kosher salt
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1 tablespoon chili powder
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1 pound boneless, skinless chicken breasts, pounded ½ inch thick
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1 lime, halved, plus wedges for serving
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Sliced avocado, sour cream, salsa, and fresh cilantro leaves
Instructions
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Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes.
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Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder. Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.
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