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Dinner

Sheet Pan Chicken Fajitas

Everything gets tossed with oil and seasoning, spread out on one pan and roasted until the edges char a little. Set out the tortillas and toppings and everyone builds their own.

• Prep15 min
• Cook20 min
• Serves4

Ingredients

• 1 1/2 lb chicken breast, sliced into strips
• 3 bell peppers, sliced
• 1 onion, sliced
• 2 tablespoons fajita seasoning
• 3 tablespoons olive oil
• 8 small flour tortillas
• 1 lime, cut into wedges
• Sour cream and shredded cheese, to serve

Steps

1. Heat the oven to 425F.
2. Toss the chicken, peppers and onion with the olive oil and fajita seasoning.
3. Spread everything in a single layer on a sheet pan. Use two pans if it looks crowded.
4. Roast 20 minutes, until the chicken is cooked through and the vegetables have charred edges.
5. Warm the tortillas, fill them with the chicken and vegetables, and add sour cream, cheese and a squeeze of lime.

Kate’s tip. A crowded pan steams instead of roasts. Two pans is worth the extra dish.

Education, not medical advice. If you have a food allergy or a medical diet, check the ingredients against what works for you.