Food and Recipes Recipes Sheet Pan Fajitas 5.0 (1) We're all about making dinnertime easier and breezier, using small hacks that help previously more time-intensive and prep-heavy recipes feel totally accessible for the busiest of days. That's why this sheet-pan recipe for fajitas is such a game-changer in the kitchen. It takes something that usually requires tending to a grill or skillet for half an hour (without getting to multi-task!) and transforms it into something you can pop in the oven and forget about until the timer goes off. Say hello to the quickest, smartest use of 20 minutes you've spent all week. This recipe calls for simply combining basic ingredients like chicken breasts, onion, bell peppers, and spices (cumin, chili powder, and paprika) onto a sheet-pan before broiling into caramelized perfection. While cooking in the oven, prep accouterments such as avocado, sour cream, and cilantro to top your fajita-filled tortillas. Tex-Mex night just got a weeknight-friendly makeover you'll love making. By Liv Dansky Liv Dansky Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios. She grew up in Denver, Colorado where she struggled to breathe and bake at altitude. Liv left the Mile High City to earn a BA from Washington University in St. Louis and a Diplôme de Cuisine from Le Cordon Bleu in London. After graduation, she dabbled in restaurant-focused public relations and spent time working in professional kitchens in Denver and Atlanta before finding her way to Dotdash Meredith. When Liv is not cooking or eating for work, she can be found cooking and eating for fun with an occasional run or tennis match between meals. Southern Living's editorial guidelines Published on May 14, 2020 Print Share Share Tweet Pin Email Photo: Photography and Styling: Karen Rankin Active Time: 10 mins Total Time: 20 mins Yield: Serves 4 (serving size: 2 tortillas, 1 cup chicken/vegetable mixture) Ingredients 1 tablespoon ground cumin 1 tablespoon chili powder 2 teaspoons paprika 2 teaspoons kosher salt 1 teaspoon black pepper 1 ½ pounds boneless, skinless chicken breasts, cut crosswise into 1/2-in.-thick slices 2 small (7 oz. each) bell peppers , thinly sliced (about 3 cups) 1 large (12 oz.) red onion, thinly sliced (about 2 cups) ¼ cup olive oil 1 tablespoon fresh lime juice (from 1 lime) 8 (6-in.) flour tortillas, warmed according to pkg. directions Optional toppings: Fresh cilantro leaves, lime wedges, sliced avocado, sour cream, and salsa Directions Preheat oven to broil with rack about 6 inches from heat source. Stir together cumin, chili powder, paprika, salt, and black pepper in a small bowl. Line a rimmed baking sheet with aluminum foil. Toss together chicken, bell peppers, onion, oil, and cumin mixture on prepared baking sheet; spread in an even layer. Broil in preheated oven, undisturbed, until chicken is cooked through and vegetables are charred and beginning to soften, 10 to 12 minutes. Remove from oven; add lime juice to mixture, and stir to coat. Serve with warm tortillas and desired toppings. Print