Mexican Sheet Pan Chicken
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
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.
Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
Spread chicken mixture onto prepared pan.
Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 20-25 minutes.
Garnish with cilantro and sprinkle lime juice over the chicken mixture and toss. Serve with rice, sour cream and your favorite beer or beverage.