30-Minute Sheet Pan Fajitas (Chicken or Steak)

• 1.5 lbs boneless chicken breast or flank steak, sliced into thin strips
• 3 bell peppers (mixed colors), sliced into strips
• 1 large yellow onion, sliced into strips
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 lime, juiced
• 8 small flour or corn tortillas, warmed
• Optional toppings: sour cream, guacamole, shredded cheese, cilantro, salsa

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easy cleanup.

2. 2

   In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.

3. 3

   Place the sliced chicken or steak, bell peppers, and onion on the sheet pan. Drizzle with olive oil and sprinkle the spice mix evenly over everything. Toss directly on the pan until evenly coated.

4. 4

   Spread everything into a single layer, giving the pieces some space so they roast and char rather than steam.

5. 5

   Roast for 18-22 minutes, stirring once halfway through, until the chicken is cooked through (165°F internal) or the steak reaches your desired doneness, and the vegetables have charred edges.

6. 6

   Remove from the oven and squeeze fresh lime juice over everything while hot.

7. 7

   Serve immediately with warmed tortillas and your choice of toppings.