30-Minute Sheet Pan Chicken Fajitas

For the Spice Blend:

• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1.5 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt

For the Fajitas:

• 1.5 pounds chicken breasts, cut into 1/4-inch thick strips
• 1 green bell pepper, cut into 1/4-inch strips
• 1 red bell pepper, cut into 1/4-inch strips
• 1 yellow bell pepper, cut into 1/4-inch strips
• 1/2 red onion, sliced
• 4 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lime
• 2 tablespoons adobo sauce
• 1 cup shredded Monterey Jack cheese
• Warm flour tortillas, for serving
• Sour cream, for serving
• Guacamole, for serving
• Lime wedges, for serving

For the Pico de Gallo:

• 1 pound roma tomatoes (about 3 medium), seeds removed and diced
• 1/2 medium red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt
• 1 garlic clove, minced

Instructions

1. Preheat the Oven
   Preheat your oven to 425°F (220°C).
2. Make the Spice Blend
   In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1.5 teaspoons cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon kosher salt. Set aside.
3. Toss the Chicken and Vegetables
   In a large mixing bowl, combine 1.5 pounds chicken breast strips cut into 1/4-inch thick pieces, 1 sliced green bell pepper, 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1/2 sliced red onion, 4 tablespoons olive oil, 2 minced garlic cloves, juice of 1 lime, and 2 tablespoons adobo sauce. Sprinkle the spice blend over everything and toss well to coat evenly. For extra heat, add 1 whole chipotle pepper in adobo if desired.
4. Roast the Fajitas
   Spread the chicken and vegetable mixture onto a large sheet pan in an even layer. Roast for 15 to 20 minutes, stirring halfway through, until the chicken's internal temperature reaches 165°F (74°C) at the thickest part. The vegetables should be tender and slightly charred at the edges.
5. Add Extra Char (Optional)
   For extra char and caramelization, broil for 3 to 5 minutes at the end. Watch carefully to avoid burning.
6. Make the Pico de Gallo
   While the fajitas are roasting, prepare the pico de gallo. In a bowl, combine 1 pound diced roma tomatoes (seeds removed), 1/2 medium finely chopped red onion, 1 minced jalapeño pepper (if using), 1/2 cup fresh chopped cilantro, 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, and 1 minced garlic clove. Stir well and adjust seasonings to taste.
7. Warm the Tortillas
   While everything finishes cooking, warm your flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and place them in the oven for the last few minutes of cooking.
8. Assemble and Serve
   Once the fajitas are done, transfer the chicken and vegetable mixture to a serving platter. Set out warm tortillas, 1 cup shredded Monterey Jack cheese, sour cream, guacamole, fresh pico de gallo, and lime wedges. Let everyone build their own fajitas with their favorite toppings. Don't forget a squeeze of fresh lime juice for that perfect zing!