Sheet Pan Chicken Fajitas

Ingredients

• 180g (6.5 oz) chicken breast, in 1cm / 1/2in strips
• 120g (2) mixed bell peppers, in strips
• 60g (1/2) red onion, sliced
• 2 tsp (8ml) olive oil
• 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chilli powder
• 1/2 tsp fine salt, 1/4 tsp black pepper
• 1 lime, cut into wedges

Method

1. Heat the oven to 220C / 425F (fan 200C / 400F) and slide the empty tray in while it comes up to temperature.
2. Toss the chicken, peppers and onion with the oil and all the spices in a bowl - never on the tray, or the coating is uneven.
3. Tip everything onto the hot tray. It should hiss on contact. Spread it into a single layer with visible gaps between the pieces.
4. Roast 12 min without opening the door or stirring.
5. Stir once, then roast 6-8 min more, until the edges are properly blackened in places and the chicken reads 74C / 165F.
6. Squeeze the lime over the whole tray while it is still hot, so the juice lifts the browned bits off the metal.