Sheet Pan Chicken Fajitas

Ingredients

• 1 packet fajita seasoning mix (can substitute 1 Tbsp chili powder in a pinch)

• Kosher salt and freshly ground black pepper 

• 1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded 

• 1 large yellow onion, halved and thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 1/2 pounds boneless, skinless chicken breast

• Juice of 1 lime, plus lime wedges, for serving

• 8 fajita-size flour tortillas, warmed

• Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

• Preheat the broiler to high. Line a rimmed baking sheet with foil.

• If using chili powder, combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. 

• Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the seasoning mixture. Broil until softened and starting to char, about 10 minutes. 

• Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a gallon Ziplock bag (or large bowl) with the remaining seasoning mixture and 1 tablespoon oil. 

• After the peppers are softened and starting to char (about 10 minutes) spread out the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 8 minutes more. Drizzle with the lime juice to taste.

• Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.