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Sheet-Pan Smoky Chicken Fajitas
Rachel Kim

Sheet-Pan Smoky Chicken Fajitas

Chicken strips, peppers and onions pick up dark edges without a skillet crowded on the burner. Warm the tortillas during the last few minutes and dinner stays genuinely one-pan. Total time: 37 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts cut into 1/2-inch strips
  • 2 bell peppers cut into strips
  • 1 large yellow onion cut into wedges
  • 3 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1 lime cut into wedges
  • 8 small flour tortillas

Method
 

  1. Heat the oven to 450°F and line a rimmed sheet pan with foil.
  2. Toss the chicken, peppers and onion with the olive oil, paprika, cumin and salt, then spread everything in a single uncrowded layer.
  3. Roast for 10 minutes, turn the chicken and vegetables and roast for 7 to 9 minutes more, until the chicken reaches 165°F and the pepper edges blister.
  4. Wrap the tortillas in foil and warm them on a corner of the pan during the final 5 minutes.
  5. Squeeze the lime over the chicken mixture and divide it among the warm tortillas.