Chicken Fajitas (Roasted)

While fajitas are typically prepared on a very hot grill or griddle in two stages (first meat, then veggies) with lots of smoke and sizzle, Campion and Brennan have found that you can also cook them at the same time in the oven. It's more convenient, less messy-and the results are excellent.

8 (6”) flour tortillas
2 bell peppers, seeded and cut lengthwise into thick slices
1 small red or yellow onion, halved lengthwise and cut into thick slices
½ pt cherry tomatoes, halved if very large
2 chicken breasts, boneless, skinless, cut lengthwise into ½” thick slices (~ 1 lb total)
3 Tbsp. vegetable oil
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. garlic powder, or 2 garlic cloves, minced
sea salt
black pepper, freshly ground
2 Tbsp. lime juice, freshly squeezed
1 large handful fresh cilantro, chopped

Garnish:
sharp cheddar cheese, shredded
avocado, sliced
sour cream

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7), with a rack in the middle position.

Wrap the tortillas in foil and set aside. Put the peppers, onions and tomatoes on an 18x13” sheet pan (lined with parchment paper or foil for easier cleanup, if you like) and top with the chicken. Sprinkle with the oil, chili powder, cumin, coriander and garlic powder, then season generously with salt and pepper.

Using your hands, combine well, then spread the ingredients out across the pan. Bake until the chicken is just cooked through, about 20 minutes, tossing the ingredients halfway through. Put the foil-wrapped tortillas in the oven about 5 minutes before the chicken is done to warm them.

Remove the pan from the oven, sprinkle the chicken and vegetables with the lime juice and cilantro, then check the seasonings.

Spoon the chicken mixture onto the warm tortillas and serve with the toppings.

Makes 4 servings.