Sheet Pan Chicken Fajitas

Ingredients

• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips, slice extra wide strips in half
• 1 of each red, green and yellow bell peppers, cored and sliced into strips, 3 whole total
• 1 medium yellow onion, halved and sliced from top to root
• 2 cloves garlic, minced
• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice
• 3 Tbsp chopped cilantro
• 8 taco size flour tortillas
• Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend, toppings are optional

Directions

1. Heat the oven to 400°F (200°C). Coat a 17 by 12-inch rimmed baking sheet with non-stick cooking spray.
2. Make the spice blend by whisking the chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper in a small bowl, then put it aside.
3. For the fajita mixture, scatter the bell peppers and yellow onion across the prepared baking sheet. Arrange the chicken strips over the vegetables, then add the garlic and sprinkle the seasoning mixture evenly over the chicken.
4. Pour the olive oil over everything, then toss until the chicken and vegetables are well coated. Spread the mixture back out into one even layer, taking care that the chicken pieces are not stacked on top of each other.
5. Roast in the heated oven for about 18 – 25 minutes, stirring once around the midpoint, until the vegetables are tender and the chicken is cooked through. Check a few of the larger chicken pieces to be sure the centers reach 165.
6. During the last 5 minutes that the fajita filling is in the oven, wrap the tortillas snugly in foil and place them in the oven to warm.
7. Spoon the lime juice evenly over the chicken fajita filling, add the cilantro and more salt to taste, then toss everything together. Serve the warm filling in the warm tortillas with any toppings you like.