Sheet Pan Chicken Fajitas

Ingredients

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Chili powder

  Spices

  2 tsp or 5g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Red bell pepper

  Sweet, raw

  4 cup, sliced or 368g

• Onions

  Raw

  1 medium or 110g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  ½ fruit or 34g

Directions

1. Combine olive oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add sliced chicken breast, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator for 30 minutes to 2 hours.
2. Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil.
3. Spread chicken mixture onto the prepared pan. Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, about 15 to 20 minutes. A thermometer inserted into the center of chicken should read at least 165°F.
4. Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute. Serve with tortillas.

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