# Sheet-Pan Chicken Fajitas
By Mise Test Kitchen. 4 servings. Prep 15 min, cook 20 min.
https://mise.how/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
1. Heat the oven to 425°F with racks in the upper and lower thirds.
2. 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.
3. Roast, switching the pans and stirring once halfway, until the chicken is cooked through and the peppers are charred at the edges.
4. 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.
5. Fill the tortillas and top with ½ cup sour cream, ¼ cup cilantro leaves, and a lime wedge.

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