Make tonight, fajita night. This one-pan wonder comes together in just 30 minutes, and the not-too-spicy salsa is perfect for developing palates.
2 tbsp finely chopped cilantroPosition rack in centre of oven, then preheat to 450F.
Toss chicken with bell peppers, onion and oil on a large baking sheet until coated. Season with chili powder, cumin, 1/2 tsp salt and pepper. Roast, stirring halfway, until chicken is cooked through and vegetables are golden brown, about 18 to 20 min. For salsa fresca, stir tomatoes with lime zest, cilantro and remaining 1/4 tsp salt in a small bowl. Season with pepper.
Divide chicken mixture among warmed tortillas, then top with salsa fresca and sour cream. Garnish with more cilantro, if desired. Serve with lime wedges.Nutrition
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