Sheet Pan Chicken Fajitas

Making a home-cooked meal for your family doesn’t have to require hours of time and a big stack of dishes to clean when you’re done.

It is hard to beat a nice chicken and veggies dinner when you are craving some comfort food. For a classic one-pan chicken dinner, these sheet-pan chicken fajitas are quick to prepare and clean up afterward

Prep time: 10 minutes (+ time to marinate the chicken)
Cook time: 15 minutes
Serves: 4-6

Fajita Seasoning Ingredients:

1 T. ground cumin
2 t. chili powder
½ t. garlic powder
½ t. onion powder
¼ t. ground chipotle powder
¼ t. smoked paprika
Sea salt and black pepper, to taste

Remaining Ingredients:

1½ lbs. chicken tenders
2 T. extra virgin olive oil, divided
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium orange bell pepper, cut into strips
Optional: 1 small red onion, thinly sliced
2 T. fresh lime juice

To Serve:

1 large ripe avocado, sliced
Fresh cilantro
Bibb or other large lettuce leaves, for wrapping
1 large lime, cut into wedges

Directions:

• Add the fajita seasoning ingredients into a small bowl and stir to combine. Set aside.
• Place the chicken tenders in a gallon-sized freezer bag. Drizzle one tablespoon olive oil and half of the fajita seasoning on top. Seal the bag and carefully turn until the chicken is evenly coated. Marinate chicken at room temperature for 30 minutes or in the refrigerator overnight.
• To prepare, pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
• Add sliced peppers and red onion, if using, to a large mixing bowl and drizzle the remaining olive oil and fajita seasoning on top. Generously season with salt and black pepper, to taste, and toss to combine.
• Remove the chicken from the freezer bag and discard the remaining marinade. Spread the chicken and vegetables into a single layer on the prepared baking sheet without overcrowding. Place in the preheated oven and roast for 7 minutes.
• Pull sheet pan from oven and flip each chicken tender. Return to oven and roast for another 7-8 minutes or until the chicken is cooked through and the vegetables develop some nice color.
• Remove from oven and sprinkle with the fresh lime juice. Serve immediately with sliced avocado, cilantro, and lettuce leaves for wrapping. Offer lime wedges on the side for squeezing. Enjoy!

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