Name: Sheet-pan chicken fajitas
Total time: 30 min
Yield: 4 servings
Ingredients: 2 lb Chicken breasts; 3 Bell peppers; 2 Yellow onion; 12 Flour tortillas; 2 Limes; 1 bunch Fresh cilantro; 8 oz Sour cream; 1 tbsp Chili powder; 2 tsp Ground cumin; 2 tsp Smoked paprika; 3 tbsp Olive oil; 2 tsp Salt

Sheet-pan chicken fajitas

The taco night that does not need standing over. One tray, thirty minutes.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 lb Chicken breasts(sliced into strips)
3 Bell peppers
2 Yellow onion
12 Flour tortillas
2 Limes
1 bunch Fresh cilantro
8 oz Sour cream
1 tbsp Chili powder· most people have this
2 tsp Ground cumin· most people have this
2 tsp Smoked paprika· most people have this
3 tbsp Olive oil· most people have this
2 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 30 minutes

Heat the oven to 425F.
Slice the peppers and onions thick and the chicken into strips about the same size, so everything finishes together.
Toss the lot on a large tray with the oil, spices and salt. Use two trays if it is crowded — piled up, it steams instead of roasting.
Roast 22 minutes, turning it over once.
Squeeze one lime over the hot tray and scrape everything through the juices.
Warm the tortillas and serve with the sour cream, the cilantro and the second lime cut into wedges.

Amounts are on the list above — they change with the number of people; the steps do not.