Sheet-Pan Chicken Fajitas

  • 8 flour tortillas (each 6 inches)
  • 3 bell peppers (1 red, 1 green, and 1 yellow), cut into 1/2-inch strips
  • 1 large white onion, cut into 1/2-inch rounds
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1 tablespoon chili powder
  • 1 pound boneless, skinless chicken breasts, pounded 1/2 inch thick
  • 1 lime, halved, plus wedges for serving
  • Sliced avocado, sour cream, salsa, and fresh cilantro leaves
    • Step 1

      Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 1 1/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes.

    • Step 2

      Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 1 1/2 teaspoons chili powder. Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.

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