Sheet Pan Chicken Fajitas

  • ⅓ cup vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 1 ½ pounds chicken tenders, quartered
  • 4 cups sliced bell peppers, any color
  • 1 onion, sliced
  • ¼ cup chopped fresh cilantro
  • ½ lime, juiced
  1. Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
  2. Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
  3. Spread chicken mixture onto the prepared pan.
  4. Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes.
  5. Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.
  6. Serve and store unused portion in the fridge for up to three days.
Primary Ingredient
Bell Pepper
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