Name: Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 560g (1.25 lbs) boneless, skinless chicken breasts, trimmed of any sinew or excess fat; 1 large red bell pepper (approx. 200g), seeded and sliced into 1/2-inch (1.25cm) strips; 1 large yellow bell pepper (approx. 200g), seeded and sliced into 1/2-inch (1.25cm) strips; 1 large green bell pepper (approx. 200g), seeded and sliced into 1/2-inch (1.25cm) strips; 1 large yellow onion (approx. 250g), peeled and sliced into 1/2-inch (1.25cm) half-moons; 2 tablespoons (30ml) extra-virgin olive oil; 1 tablespoon (15g) chili powder (preferably New Mexico or Ancho); 1 teaspoon (5g) ground cumin; 1 teaspoon (5g) smoked paprika; 1 teaspoon (5g) garlic powder; 1/2 teaspoon (2.5g) onion powder; 1/2 teaspoon (2.5g) dried oregano; 1.5 teaspoons (9g) Diamond Crystal kosher salt (or 3/4 teaspoon fine sea salt); 1/2 teaspoon (2.5g) freshly ground black pepper; 1 large lime, half for juicing, half cut into wedges for serving; 1/4 cup (10g) fresh cilantro, roughly chopped, for garnish; 12 medium (6-inch / 15cm) flour tortillas, warmed, for serving

Magic Sous

Sheet Pan Chicken Fajitas — Magic Sous