One-Pan Chicken Fajitas

About this recipe

One-Pan Chicken Fajitas skip the sizzling skillet and roast everything on a single sheet pan instead: chicken, peppers, and onions tossed in a simple spice mix and finished with fresh lime. Dinner takes about 35 minutes start to finish and there's almost no cleanup, so it's a good fit for a busy weeknight.

Ingredients

• 1.5 lbs boneless, skinless chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 lime, juiced
• 8 small flour or corn tortillas, warmed
• Toppings: sour cream, shredded cheese, cilantro, avocado

Instructions

1. 1Preheat oven to 425°F and line a large sheet pan with foil or parchment.
2. 2In a large bowl, toss chicken, peppers, and onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt until evenly coated.
3. 3Spread everything in a single layer on the sheet pan.
4. 4Roast 18-20 minutes, stirring once halfway through, until the chicken reaches 165°F and the peppers are charred at the edges.
5. 5Squeeze fresh lime juice over the pan as soon as it comes out of the oven.
6. 6Serve in warm tortillas with your toppings of choice.

Tips for the best results

• Cut the chicken into even strips so they cook at the same rate and finish together.
• Spread everything in a single layer. A crowded pan steams the vegetables instead of charring them.
• Stir once halfway through for even browning, and use a thermometer; the chicken is done at 165°F.
• Squeeze the lime over the pan right when it comes out of the oven, while it's still hot, so the juice soaks in.
• Warm the tortillas wrapped in foil in the oven for the last few minutes, or heat them in a dry skillet.

Swaps and variations

• Swap the chicken for sliced steak or shrimp. Shrimp cooks much faster, so add it for the last 6 to 8 minutes.
• Serve it over rice or in a bowl with black beans instead of tortillas.
• Add sliced zucchini or mushrooms, or a pinch of chipotle powder for smoky heat.

Storing and reheating

Refrigerate the cooked filling within 2 hours; it keeps for about 4 days, which makes it good for meal prep. Store the tortillas and toppings separately and reheat the filling in a skillet or the microwave. The doubled seasoning mix keeps in a jar, as described in the note above.