Smoky Sheet Pan Chicken Fajitas

• Chicken breast, boneless, skinless

  14.1 oz
• Red bell pepper

  1 piece
• Yellow bell pepper

  1 piece
• Red onion

  0.5 piece
• Olive oil

  2 tbsp
• Lime

  1 piece
• Fajita seasoning

  2 tbsp
• Ground cumin

  0.5 tsp
• Smoked paprika

  0.5 tsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Flour tortillas

  4 pieces
• Sour cream

  0.3 cup
• Fresh cilantro

  0.3 cup

All Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   Slice the chicken breasts into 1/2-inch thick strips. Core and slice the bell peppers into similar-sized strips. Halve the red onion and slice it thinly.

3. 3

   In a large bowl, combine the chicken, bell peppers, and red onion. Drizzle with olive oil and squeeze the juice from half of the lime over the mixture. Add the fajita seasoning, ground cumin, smoked paprika, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.

4. 4

   Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.

5. 5

   Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp and slightly caramelized.

6. 6

   While the fajitas are roasting, warm the tortillas according to package instructions (microwave, oven, or a dry skillet).

7. 7

   Once cooked, remove the sheet pan from the oven. Garnish with chopped fresh cilantro and serve immediately with warm tortillas and a dollop of sour cream. Cut the remaining lime half into wedges for serving.