Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lbs boneless skinless chicken breasts, sliced into strips
• 3 bell peppers (red, yellow, green), sliced
• 1 large yellow onion, sliced into half-moons
• 3 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 3 cloves garlic, minced
• 2 tbsp fresh lime juice
• Small flour or corn tortillas, for serving
• Fresh cilantro, for garnish

Steps

1. 1

   1. Preheat the oven to 425°F and line a large sheet pan with foil.

2. 2

   2. In a large bowl, whisk together the olive oil, lime juice, garlic, and all spices to make the marinade.

3. 3

   3. Add the chicken strips, sliced peppers, and onions to the bowl and toss well to coat everything evenly.

4. 4

   4. Spread the mixture in a single layer on the prepared sheet pan, making sure pieces aren't overlapping.

5. 5

   5. Roast for 25–28 minutes, flipping once halfway through, until the chicken is cooked through and the vegetables have charred edges.

6. 6

   6. Rest for 3 minutes, then serve directly from the pan with warm tortillas and fresh cilantro.