Sheet Pan Chicken Fajitas
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
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. Serves 8