Sheet-Pan Chicken Fajitas

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Boneless skinless chicken thighs
• 3 each Bell peppers (assorted colors)
• 1 each Yellow onion
• 3 cloves Garlic
• 2 each Lime
• 1 bunch Cilantro
• 8 each Flour tortillas (8-inch)
• 1 tbsp Chili powder
• 1 tsp Ground cumin
• 2 tbsp Olive oil
• 8 oz Shredded Mexican-blend cheese
• 8 oz Sour cream

Instructions

1. Heat oven to 425°F. Slice the chicken thighs, bell peppers, and onion into 1/2-inch strips.
2. Mince the garlic. Spread the chicken and vegetables in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with the chili powder, cumin, garlic, salt and pepper. Toss with your hands or tongs until everything is coated.
3. Roast 18-22 minutes, stirring once halfway through, until the chicken reaches 165°F internally (opaque all the way through, no pink in the center) and the peppers are charred at the edges — that char is normal and adds flavor.
4. While the pan roasts, warm the tortillas: wrap them in foil and set in the oven for the last 5 minutes, or heat one at a time in a dry skillet for about 20 seconds per side.
5. Cut the limes in half and squeeze the juice directly over the pan. Scatter chopped cilantro on top.
6. Serve family-style, letting everyone build their own tortillas with cheese and sour cream.