Sheet Pan Fajitas

Build the Meal Around Sheet Pan Fajitas

• Guacamole
• Salsa
• Rice
• Refried beans

How to Cook Sheet Pan Fajitas

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1. Heat the oven to 230°C / 445°F (210°C / 410°F fan) with two large trays inside.

   Mark done

2. Toss the chicken, peppers and onions with the oil, chili powder, cumin, paprika, garlic powder and salt.

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3. Spread on the hot trays in a single layer and roast for 20 minutes, stirring once, until the chicken is cooked through and the vegetables are charred at the edges.

   Mark done Start 20 min timer

4. Squeeze over the lime juice. Warm the tortillas and serve with the soured cream.

   Mark done

Worth Knowing Before You Cook

Cut the strips to the same width.

Use two trays so the strips roast and do not steam.

Coat everything in oil before the spices go on.

Check the chicken at 15 minutes if your oven runs hot.

Swaps and Variations

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Storing and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot frying pan for 4 minutes.

Questions and Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.