Sheet Pan Chicken Fajitas with Peppers and Onions

Ingredients

• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons pickling juice, from a jar of pickled jalapeños
• 1 tablespoon ancho chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3 tablespoons olive oil
• 1 large red or yellow onion, cut into 1/4-inch thick slices
• 2 large sweet bell peppers , cut into 1/4-inch thick slices
• 2 skinless, boneless chicken breast halves , cut into 1-inch strips
• 8 to 12 corn tortillas
• 1 avocado, sliced
• Handful of fresh cilantro leaves
• 1 lime, quartered
• Cooked rice and/or beans

Directions

1. Heat the oven to 450ºF, and give a rimmed baking sheet a light coating of oil.
2. In a medium bowl, whisk the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt until combined. Add the olive oil and whisk again. Pour half of this marinade into another bowl or cup, and keep it nearby.
3. Put the chicken into the bowl with the remaining marinade. Toss it around so every piece gets coated, then let it sit while the peppers and onions roast, about 15 minutes.
4. Pile the onions and peppers in the center of the sheet pan. Pour the reserved half of the marinade over the top, then toss everything together. Spread the vegetables into 1 layer and roast for about 15 minutes, until they’re starting to soften.
5. Add the chicken strips to the pan, tucking them in among the peppers and onions. Pour any extra marinade from the bowl over everything. Bake for 15 minutes, until the chicken is cooked through and registers at least 165ºF on an instant read thermometer.
6. Move a rack 3 to 4 inches from the broiler, then turn the broiler on. Broil the chicken and vegetables for 2 to 3 minutes, just until they pick up a little char.
7. To warm the tortillas, heat a dry skillet over medium heat until it’s hot. Place 1 tortilla at a time in the pan, then turn it to warm both sides. If you want to heat more than 1 at a time, use 2 pans or a pancake griddle. You can also set 1 tortilla at a time directly over a gas burner on medium-low heat for about 20 seconds, until it begins to puff slightly; use tongs to flip it and warm the other side for a few more seconds. Or use the microwave: wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, until hot. Wrap the warmed tortillas in a napkin and place them on a plate.
8. Move the chicken and vegetables to a warm platter. Bring the platter and warm tortillas to the table so everyone can assemble their own. Serve with lime wedges, cilantro, and avocado, with rice and beans too if you like.