Sheet Pan Spicy Chicken Fajitas

Sheet Pan Spicy Chicken Fajitas

Ingredients

Serves 4

1½ lbs skinless boneless chicken breasts, cut into strips

1 tablespoon chili powder*

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

½ garlic powder

½ teaspoon cayenne pepper (adjust according to taste)

¼ teaspoon ground black pepper

3 tablespoons vegetable oil

1 red bell pepper, seeded and cut into ¼-inch thick slices

1 yellow bell pepper, seeded and cut into ¼-inch thick slices

1 poblano pepper, cut into ¼-inch thick slices

1 small red onion, sliced

Juice of 1 lime

Chopped fresh cilantro (or parsley) for garnish

*chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a large rimmed baking sheet and set aside.

In a large bowl combine chicken, bell peppers, onion, oil, salt, pepper, chili powder, garlic powder, cumin, and paprika. Toss well to combine.

Spread chicken and vegetables out on the baking sheet.

Bake for 20 minutes, then turn on the broiler and cook for an additional 3 to 4 minutes, or until the peppers start to char.

Remove from the oven, sprinkle with lime juice and with chopped cilantro (or parsley).

Serve with warm tortillas (to make cauliflower tortillas use this recipe), rice or refried beans.