Sheet Pan Chicken Fajitas

Recipe View Prepare the Marinade: In a large resealable plastic bag, whisk together the vegetable oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. (5 minutes)

Recipe View Marinate the Chicken and Vegetables: Add the quartered chicken tenders, sliced bell peppers, and sliced onion to the bag. Seal the bag tightly, removing excess air, and shake well to ensure all ingredients are evenly coated in the marinade. Refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld. (30 minutes - 2 hours)

Recipe View Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil for easy cleanup. (5 minutes)

Recipe View Arrange on Baking Sheet: Spread the marinated chicken and vegetable mixture evenly onto the prepared baking sheet, ensuring the ingredients are in a single layer for even cooking. (5 minutes)

Recipe View Roast to Perfection: Roast in the preheated oven, stirring halfway through, until the chicken is cooked through and no longer pink, and the bell peppers are tender-crisp. This should take approximately 15 to 20 minutes. Use an instant-read thermometer to check the chicken's internal temperature; it should reach at least 165 degrees F (74 degrees C). (15-20 minutes)

Recipe View Garnish and Serve: Remove the sheet pan from the oven and sprinkle the chopped fresh cilantro over the chicken and vegetables. Squeeze the juice of half a lime over the mixture, stirring gently to distribute the flavors. Serve immediately with warm tortillas and your favorite fajita toppings. (5 minutes)