Fajita Chicken and Shrimp with Peppers

Serves 4

These classically flavored fajitas have all of the attributes of the original—but this chicken-and-shrimp combo is conveniently cooked on a single sheet pan in the oven. You can walk away while everything roasts—and there’s no grease splatter to clean up on the stovetop when you’re done.

Prep: 15 minutes

Roast: 15 minutes

Total: 30 minutes

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chili powder
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ⅛ teaspoon ground cayenne
• 1 pound boneless, skinless chicken breasts, cut into ½-inch slices
• 2 medium red, orange, and/or yellow bell peppers, cut into ½-inch slices
• 1 red onion, halved and sliced
• 1½ pounds peeled and deveined medium shrimp
• Lime wedges
• Chopped fresh cilantro (optional)

Preheat the oven to 425°F.

In a large bowl, stir together the olive oil, chili powder, salt, cumin, and cayenne. Add the chicken, bell peppers, and onion and toss to coat. Arrange the chicken and vegetables in a single layer on a large rimmed baking pan. Bake for 10 minutes.

Stir the shrimp into the chicken and vegetables. Roast until the chicken is cooked through, the shrimp is opaque, and the vegetables are tender, 5 to 6 minutes. Serve with lime wedges and, if desired, cilantro.