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Sheet Pan Chicken Fajitas

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and ground black pepper to taste
  • 1½ pounds boneless, skinless chicken breasts cut into thin strips
  • 1 red bell pepper cut into thin strips
  • 1 orange bell pepper cut into thin strips
  • 1 yellow bell pepper cut into thin strips
  • 1 red onion cut into wedges
  • 3 garlic cloves minced
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup fresh cilantro leaves chopped
  • 2 tablespoons freshly squeezed lime juice
  • 6 (8-inch) sprouted corn tortillas, warmed

Instructions
 

  • Preheat the oven to 425oF. Lightly oil a baking sheet or coat with nonstick cooking spray.
  • In a small bowl, combine chili powder, cumin, oregano, paprika, 1¼ teaspoons salt, and 1¼ teaspoons pepper.
  • Place chicken, bell peppers, onions, and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
  • Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in lime juice and cilantro.
  • Serve immediately with tortillas.

Notes

Credit: Damn Delicious