Mexican Sheet Pan Chicken
Ingredients
⅓ 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
Directions
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.