1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, core both bell peppers and slice them into 0.5-inch strips on the cutting board.

3

Cut the red onion half into thin wedges and scatter them with the pepper strips across a large rimmed sheet pan.

4

Roughly chop the cilantro, then halve the lime and cut one half into small wedges for serving.

5

Slice the chicken breasts into thin 0.5-inch strips, pat them dry with paper towels, and add them to the pan.

6

Drizzle the oil over the pan and sprinkle everything with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.

7

Toss with tongs until every strip is coated in brick-red spice, then spread everything into a single, uncrowded layer.

8

Once the oven reaches 425 F, roast for 7 minutes until the chicken edges turn opaque and the peppers begin to soften.

9

While the pan roasts, stack the corn tortillas and wrap them tightly in a sheet of aluminum foil.

10

Toss the pan with tongs, spread it back out, and return it to the oven with the foil packet on the rack beside it.

11

Roast 7 more minutes until the pepper edges char, the chicken is cooked through to 165 F, and the tortillas are soft and steamy.

12

While it finishes, halve, pit, and slice the avocado on a clean cutting board with a clean knife.

13

Squeeze the remaining lime half over the hot pan and toss so the juice picks up the browned spice bits.

14

Pile the chicken and peppers into the warm tortillas and top with avocado slices, chopped cilantro, and lime wedges.

Sheet Pan Chicken Fajitas with Peppers & Corn Tortillas

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