Sheet Pan Chicken Fajitas Recipe

Ingredients List

• 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

Instructions

Start by collecting all the ingredients you'll need for the recipe.

In a large resealable plastic bag, combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Add chicken tenders, bell peppers, and onions; seal the bag and shake to combine. Let it marinate in the refrigerator for 30 minutes to 2 hours.

Evenly spread the chicken mixture across the prepared sheet pan.

Roast in the preheated oven for 15 to 20 minutes, stirring halfway through, until the chicken is fully cooked and the bell peppers are tender. The chicken should reach an internal temperature of at least 165°F (74°C) when checked with an instant-read thermometer.

Garnish the chicken mixture with cilantro and squeeze fresh lime juice over the top; stir to combine evenly.

Recipe Tips and Suggestions

Editor's Note:

In the magazine version of this recipe, 1 teaspoon each of chili powder, salt, and cumin is used, along with 2 thinly sliced jalapeño peppers for added spice.

Nutrition Information (per serving)