Sheet-Pan Chicken Fajitas with Fresh Corn & Tomato Salsa

For the fajitas

• 1½ lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
• 3 bell peppers, preferably a mix of colors, sliced
• 1 medium onion, sliced
• 2 ears fresh corn, husks removed
• 2 Tbsp olive oil
• 2 tsp chili powder
• 1½ tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp oregano
• 1 tsp salt
• ¼ tsp black pepper
• Juice of ½ lime

For the fresh tomato salsa

• 3 Roma tomatoes, diced
• ½ cup fresh corn kernels*
• ¼ cup finely diced onion
• 1 small jalapeño, finely diced, optional
• 2 Tbsp chopped cilantro
• Juice of ½ lime
• ¼ tsp salt

For serving

• 8–12 flour or corn tortillas
• Shredded cheese
• Sour cream
• Sliced avocado or guacamole
• Fresh cilantro
• Lime wedges

*Cut about ½ cup of kernels from one of the ears before roasting, or use all of the corn on the sheet pan and skip it in the salsa.

1. Heat the oven. Preheat to 425°F and lightly grease a large rimmed sheet pan or line it with parchment paper.
2. Season everything. Add the sliced chicken, bell peppers and onion to the sheet pan. Cut the corn into smaller sections and add those too. Drizzle everything with olive oil.
3. Add the fajita seasoning. Combine the chili powder, cumin, paprika, garlic powder, oregano, salt and black pepper. Sprinkle over the chicken and vegetables and toss until everything is evenly coated.
4. Roast. Spread everything into an even layer and roast for 20–25 minutes, stirring once halfway through, until the chicken reaches 165°F and the peppers are tender with lightly charred edges.
5. Make the fresh salsa. While the fajitas cook, combine the Roma tomatoes, fresh corn, onion, jalapeño and cilantro. Add the lime juice and salt and toss together. Let it sit for about 10 minutes so the flavors can mingle.
6. Finish the fajitas. Squeeze fresh lime juice over the chicken, peppers and corn as soon as they come out of the oven. Cut the roasted corn kernels from the cob if you'd rather serve the corn directly in the fajitas.
7. Build your fajitas. Fill warm tortillas with chicken, roasted peppers, onions and corn. Spoon the fresh Roma tomato salsa over the top and add cheese, avocado, sour cream, cilantro or your other favorite toppings.

Farm-fresh tip: Don't overcrowd the sheet pan. Giving the chicken and peppers a little room helps them develop those browned, slightly charred edges instead of steaming.

Make it spicy: Toss a sliced jalapeño or serrano onto the sheet pan with the bell peppers, or finish everything with a sprinkle of chili-lime salt.