Sheet Pan Fajitas Easy Dish 

Execute a flawless, sizzling, restaurant-quality fajita dinner with only one pan to wash. By aggressively tossing thinly sliced chicken and vibrant vegetables in oil and spices, then roasting them at high heat, you achieve perfect caramelization and tender meat with absolute minimal effort.

Ingredients

• The Star Protein: 1 ½ pounds boneless, skinless chicken breasts (sliced into thin strips).

• The Vibrant Veggies: 2 large bell peppers (any color, sliced into thin strips) and 1 large yellow onion (sliced).

• The Roasting Fat: 3 tbsp olive oil.

• The Smoky Rub: 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp fine sea salt, and ½ tsp black pepper.

• The Sturdy Vessel: 8 to 10 medium flour tortillas.

• The Bright Finish: Fresh lime wedges, sour cream, and fresh cilantro.

Instructions

1. The Oven Prep: Preheat your oven to 200°C (400°F). Lightly grease a large, heavy-duty rimmed baking sheet.

2. The Flavor Toss: In a massive mixing bowl, combine the sliced chicken, bell peppers, and onions. Drizzle the olive oil completely over the top. Sprinkle the chili powder, cumin, garlic powder, salt, and pepper over the mixture. Use your hands to aggressively toss everything until heavily and uniformly coated.

3. The Single-Layer Spread: Dump the coated chicken and vegetables directly onto the baking sheet. Spread them out into a single, even layer. Crucial: Do not overcrowd the pan, or the ingredients will steam instead of aggressively roasting.

4. The High-Heat Roast: Bake uncovered for 18 to 22 minutes, tossing once halfway through with a spatula, until the chicken is completely cooked and the edges of the peppers and onions are deeply caramelized and slightly blistered.

5. The Assembly: Squeeze the fresh lime juice directly over the hot sheet pan. Serve immediately straight from the pan alongside warm flour tortillas, sour cream, and fresh cilantro.