Sheet-Pan Chicken Fajitas

• 1.5 lb, sliced chicken breast
• 3, sliced bell pepper
• 2, sliced yellow onion
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 lime
• 3 tbsp olive oil
• 8 corn tortillas
• 1, sliced avocado

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss the chicken, peppers, and onions with olive oil, chili powder, cumin, paprika, and salt on a large sheet pan.
3. Spread in an even layer and roast 22–25 minutes, stirring once, until the edges char and the chicken is cooked through.
4. Squeeze the juice of one lime over the pan.
5. Warm the tortillas. Fill with the fajita mixture, avocado, and a squeeze of the remaining lime.

Tips

• Do not overcrowd — use two pans if needed so the vegetables roast instead of steam.
• Corn tortillas are naturally gluten-free; warm them over a flame for a few seconds for extra flavor.

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