Name: Sheet Pan Chicken Fajitas with Peppers and Onions
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 680g (1.5 lbs) boneless, skinless chicken breasts, trimmed of any fat and silver skin; 2 tablespoons (30ml) neutral oil, such as avocado or grapeseed, plus more for greasing; 1 large red onion (about 300g), peeled and sliced into 1/2-inch thick strips; 1 large green bell pepper (about 150g), cored, seeded, and sliced into 1/2-inch thick strips; 1 large red bell pepper (about 150g), cored, seeded, and sliced into 1/2-inch thick strips; 1 large yellow or orange bell pepper (about 150g), cored, seeded, and sliced into 1/2-inch thick strips; 1 teaspoon (2.8g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt); 1 tablespoon (6g) chili powder (preferably New Mexico or Ancho); 2 teaspoons (4g) ground cumin; 1 teaspoon (2g) smoked paprika; 1 teaspoon (3g) garlic powder; 1/2 teaspoon (1.5g) onion powder; 1/2 teaspoon (0.5g) dried oregano; 1/4 teaspoon (0.2g) cayenne pepper (optional, for heat); Fresh cilantro sprigs, for garnish; 1 lime, cut into wedges, for serving; Warm flour tortillas, sour cream, and salsa, for serving (optional)

Magic Sous

Sheet Pan Chicken Fajitas with Peppers and Onions — Magic Sous