Sheet-Pan Chicken Fajitas
Sheet-Pan Chicken Fajitas
Ingredients
- 1 large red onion, sliced into thin wedges
- 2 bell peppers, various colours, seeded and cut into strips
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 lb (675 g) boneless, skinless chicken thighs and breasts, cut into strips (see note)
- 1 tbsp chili powder
- 8 medium soft flour tortillas
- 1 lime, sliced into wedges
- 1/4 cup (10 g) fresh cilantro leaves
- 2 cups (200 g) mild orange cheddar, grated
- Homemade or store-bought salsa, to taste
- Homemade or store-bought guacamole, to taste
- Sour cream, to taste
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick baking sheet, coat the onion and bell peppers in 1 tbsp (15 ml) of the oil.
- In a bowl, combine the chicken with the chili powder and remaining oil. Spread the chicken out on top of the vegetables. Season with salt and pepper. Bake for 20 minutes or until the chicken is cooked through, stirring halfway through.
Sheet-Pan Chicken Fajitas