Sheetpan fajitas
Ingredients:
1 lb. chicken breast, cut into strips
5 tbsp. olive oil, divided
2.5 tsp. chili powder
Salt and pepper
3 peppers (different color bell peppers and/or poblanos – your pick!), sliced into wide strips
1 onion, cut into wide strips
10-12 (6 inch) tortillas
Toppings as desired: shredded cheese, chopped tomatoes, cilantro, avocado, jalapeno, sour cream or Greek yogurt, lime, etc.
Instructions:
Preheat broiler.
Pat chicken dry. Toss chicken with 2 tbsp. oil, chili powder, and a generous sprinkle of salt. Set aside.
On a rimmed baking sheet lined with foil, toss peppers and onions with 3 tbsp. oil, salt, and pepper. Arrange in a single layer. Broil on upper oven rack until veggies are tender, about 5 minutes (watch to avoid burning).
Chop desired sides.
Slide peppers and onion to one half of the pan. Add the chicken to the other half, keeping it in a single layer. Broil until veggies are lighting charred and chicken is cooked through, 3-5 minutes (watch closely).
Warm the tortillas in the microwave or wrapped in foil on a lower oven rack.
Serve tortillas filled with hot and cold items as you wish!
Serves 4.
Recipe inspired by Marley Spoon