Sheet-Pan Chicken Fajitas
Spiced chicken thighs, peppers, and onion roasted hot on two pans while you warm the tortillas. No splattering skillet.
Ingredients
- 1½ lb boneless skinless chicken thighs cut into thin strips
- 3 bell peppers mixed colors, sliced
- 1 yellow onion sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1½ tsp kosher salt
- 1 lime
- 12 corn tortillas
- ½ cup sour cream
- ¼ cup cilantro leaves
Steps
Heat the oven to 425°F with racks in the upper and lower thirds.
In a large bowl, toss 1½ lb boneless skinless chicken thighs, 3 bell peppers, and 1 yellow onion with 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1½ tsp kosher salt. Spread across two sheet pans in a single layer.
Roast, switching the pans and stirring once halfway, until the chicken is cooked through and the peppers are charred at the edges.
Squeeze the juice of ½ lime over the hot pans and toss. Cut the rest (½ lime) into wedges. Warm 12 corn tortillas in a dry skillet.
Fill the tortillas and top with ½ cup sour cream, ¼ cup cilantro leaves, and a lime wedge.
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