Sheet Pan Chicken Fajitas

Ingredients

• 1 1/2 lb (680 g) chicken breast, sliced into strips
• 3 bell peppers, sliced
• 1 onion, sliced
• 8 small (8-inch) flour tortillas
• 1 lime (optional)
• 1/2 cup (113 g) Greek yogurt in place of sour cream (optional)
• Salsa to serve (optional)
• 1 tbsp avocado oil; 2 tsp chili powder, 1 tsp each cumin, paprika, garlic powder, salt

How to make it

1. Prep everythingPreheat the oven to 425°F (220°C) with a rack in the middle. Slice the 1 1/2 lb (680 g) chicken into strips about 1/2 inch (1 cm) thick. Slice the 3 bell peppers and the onion into 1/4-inch (6 mm) strips, and cut the lime into wedges.
2. Season everythingPut the chicken, peppers and onion on a large rimmed sheet pan, about 18 x 13 inches (46 x 33 cm). Drizzle with the 1 tbsp avocado oil and sprinkle on the 2 tsp chili powder, 1 tsp each cumin, paprika, garlic powder and salt. Toss with your hands until everything is coated.
3. Spread it outSpread everything into a single layer with a little space between pieces. Crowded food steams and goes soggy instead of roasting, so use two pans if needed.
4. Roast the fajitasRoast 18 to 22 minutes, stirring once halfway, until the peppers have charred, blackened edges and the chicken is no longer pink inside and reads 165°F (74°C).
5. Finish with limeTake the pan out and squeeze the lime wedges over everything right away. Toss so the juice mixes with the pan juices.
6. Warm and serveWarm the 8 tortillas in a dry skillet over medium heat 15 to 20 seconds per side, until soft. Fill each with fajitas, a spoonful of the 1/2 cup (113 g) Greek yogurt and salsa, two per serving. Store leftover filling in the fridge up to 4 days and reheat in a skillet over medium heat 3 to 4 minutes.