Cara's Sheet Pan Chicken Fajitas

"It is the easiest, delicious-ist recipe I’ve ever made."

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INGREDIENTS

• 1 Tbsp chili powder

• 2 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 red bell pepper, stemmed, seeded, cut into ½-inch slices

• 1 yellow bell pepper, stemmed, seeded, cut into ½-inch slices

• 1 orange bell pepper, stemmed, seeded, cut into ½-inch slices

• 1 large yellow onion, cut into ¼-inch slices

• 2 Tbsp extra-virgin olive oil, divided

• 1 ½ lb Gelson’s boneless, skinless chicken breast, cut into ¼-inch slices

• 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

METHOD

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

2. To make the seasoning mix: combine the chili powder, salt, and pepper in a small bowl.

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

4. Meanwhile, in a large bowl, toss the chicken with the remaining olive oil and seasoning mix.

5. Scatter 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 5 minutes more. Drizzle with the lime juice.

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

Recipe Inspiration