Name: Sheet Pan Chicken Fajitas with Bell Peppers and Onions
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 680g (1.5 lbs) boneless, skinless chicken breasts, sliced against the grain into 1/2-inch strips; 3 tablespoons (45ml) avocado oil or vegetable oil (high smoke point); 1.5 teaspoons (9g) Diamond Crystal kosher salt; 1 tablespoon (8g) chili powder; 2 teaspoons (4g) ground cumin; 1 teaspoon (2g) smoked paprika; 1/2 teaspoon (1g) garlic powder; 1/2 teaspoon (1g) onion powder; 1/4 teaspoon (0.5g) cayenne pepper (optional for heat); 3 large bell peppers (one red, one yellow, one green), seeded and sliced into 1/2-inch strips; 1 large red onion, sliced into 1/2-inch wedges through the root; 2 tablespoons (30ml) freshly squeezed lime juice; 1/4 cup (10g) fresh cilantro, roughly chopped; 8 to 12 (6-inch) flour tortillas; 2 fresh limes, cut into wedges for serving

Magic Sous

Sheet Pan Chicken Fajitas with Bell Peppers and Onions — Magic Sous