Diva Tasting: Sheet Pan Fajitas…

Sheet Pan Fajitas


½ 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

3 Cups Sliced Bell Peppers, Any Color

1 White Onion, Sliced

¼ Cup Chopped Fresh Cilantro

1 Lime, Juiced


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, 15 to 20 minutes.

Step 6 Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute. Serve with rice and lemonade. Serves 4


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