Sheet Pan Fajitas

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1½ - 2 pounds chicken thighs, boneless, skinless (trimmed and sliced (see note)

1 onion (large, sliced)

2 bell peppers, large (or 3 small/med ones, sliced)

3-4 tablespoons olive oil (or other oil of your choice)

2 teaspoons kosher or sea salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 ½ teaspoons chili powder

1 ½ teaspoons cumin

1 teaspoon dried oregano

1 teaspoon garlic powder

2-3 teaspoons True Lime (optional)

handful cilantro

1 lime

optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans

Directions

Preheat oven to 425℉. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).

Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat. (Tip: I keep nitrile gloves in my kitchen and use them for things like this; tossing with your hands is much easier!)

Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime).

Serve with tortillas and traditional Latin-themed fixings. Or, try over a bed of salad, veggies, or rice and beans.

Nutrition

• Calories: 225 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.02 g
• Cholesterol: 108 mg
• Sodium: 113 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 23 g