Sheet-pan chicken fajitas

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless skinless chicken breasts1 1/2 lb
• Bell peppers3
• Red onion1
• Limes2
• Mild chili powder2 tsp
• Ground cumin1 tsp
• Olive oil2 tbsp
• Corn tortillas12
• Fresh cilantro1 bunch
• Avocados2

How dinner comes together

1. 1

   Heat the oven to 450°F. Slice the chicken, bell peppers and red onion into strips of similar thickness.

2. 2

   Toss the chicken and vegetables on the sheet pan with the olive oil, chili powder, cumin, 1 teaspoon kosher salt, black pepper and the juice of one lime.

3. 3

   Spread everything into a single layer, keeping the chicken pieces from overlapping.

4. 4

   Roast until the vegetables are browned at the edges and the chicken reaches 165°F, 16–20 minutes.

5. 5

   Warm the tortillas and slice the avocados while the fajita filling roasts.

6. 6

   Finish the pan with the remaining lime, then serve with the warm tortillas, avocado and cilantro for everyone to build their own.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• Large sheet pan
• Mixing bowl
• Chef's knife