Diva Tasting: Mexican Sheet Pan Chicken…

Mexican Sheet Pan Chicken


Cup Vegetable Oil

2 Teaspoons Chili Powder

1 Teaspoon Dried Oregano

1 Teaspoon Garlic Powder

½ Teaspoon Onion Powder

½ Teaspoon Ground Cumin

½ Teaspoon Salt

¼ Teaspoon Ground Black Pepper

1 Pinch Ground Cayenne Pepper

2 Pounds Chicken Tenders, Quartered

2 Cups Sliced Bell Peppers, Any Color

1 Onion, Chopped

½ Cup Chopped Fresh Cilantro

1 Lime, Juiced

1 Package 8 Inch Flour Tortillas


Step 1

Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.

Step 2

Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.

Step 3

Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.

Step 4

Spread chicken mixture onto prepared pan.

Step 5

Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 20-25 minutes.

Step 6

Garnish with cilantro and sprinkle lime juice over the chicken mixture and toss. Serve with rice, sour cream and your favorite beer or beverage.

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