Sheet-Pan Chicken Fajitas with Lime Crema Step-by-step instructions

Before you start

Preheat the oven to 425°F (220°C) and position a rack in the middle. Have a large baking sheet ready. Slice the chicken breast into thin strips, about 1/2 inch thick. Slice the bell peppers and red onion into similar-sized strips.

Measure out the fajita seasoning, cheese, cilantro, and lime crema. Warm the tortillas just before serving, either in a dry skillet or wrapped in foil in the oven for the last few minutes.

Instructions

Prep and Season

1. 1Prep and Season
   Preheat the oven to 425°F (220°C). Place the chicken strips, sliced bell peppers, and red onion on a large baking sheet. Drizzle with olive oil and sprinkle with fajita seasoning. Toss everything together with tongs until evenly coated.
   Look for Chicken and vegetables are evenly coated with oil and seasoning.
   Tip Arrange in a single layer for even roasting.
2. 2Roast the Chicken
   Roast the chicken and vegetables in the preheated oven for 20 minutes, or until the chicken is cooked through and the peppers are charred at the edges. The chicken should reach an internal temperature of 165°F (74°C).
   Look for Chicken is golden and juices run clear; peppers are tender and lightly charred.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken browns too quickly, cover loosely with foil.

The chicken and vegetables should be evenly coated with oil and seasoning, with no dry spots. The strips should be similar in size so they cook evenly.

The baking sheet should have a single layer of ingredients, not piled up. At this point, the kitchen should smell of chili powder and cumin.

Roast and Broil

3. 3Add Cheese and Broil
   Remove the baking sheet from the oven. Sprinkle the shredded Mexican blend cheese evenly over the chicken and peppers. Return to the oven and broil for 3 minutes, until the cheese is melted and bubbling.
   Look for Cheese is fully melted and starts to brown in spots.
   Tip Watch closely while broiling to prevent burning.
4. 4Finish with Cilantro
   Take the baking sheet out of the oven and shower the top with the chopped fresh cilantro.
   Look for Cilantro is scattered evenly over the hot dish.
   Tip Add the cilantro right before serving to keep its color bright.

After roasting, the chicken should be juicy and cooked through, and the peppers should be tender with charred edges. The cheese should be fully melted and bubbling after broiling, with a golden, slightly blistered surface. The cilantro should be bright green and fragrant.

Finish and Serve

5. 5Drizzle and Serve
   Drizzle the creamy lime crema over the sizzling tray. Serve immediately with warm flour tortillas for scooping.
   Look for Crema creates a creamy ribbon over the cheesy chicken.
   Tip Warm the tortillas in a dry skillet or microwave before serving.

The lime crema should drizzle smoothly over the hot tray, creating a creamy contrast to the melted cheese. The tortillas should be warm and pliable. Each scoop should have a bit of chicken, peppers, cheese, and crema. The aroma should be rich and inviting.

Common mistakes

One common mistake is overcrowding the baking sheet, which traps steam and prevents browning. Use a large pan and spread everything in a single layer.

Another is overcooking the chicken, which makes it dry; start checking at 18 minutes and remove as soon as it hits 165°F (74°C). Finally, don't skip the broil—it's what makes the cheese melty and the edges crispy.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer inserted into the thickest strip.

The peppers should be tender and lightly charred at the edges, and the onions soft and translucent. After broiling, the cheese should be fully melted and bubbling, with a few golden spots. The whole tray should smell smoky and savory.

• Poultry: 165°F (74°C) in the thickest part