Sheet Pan Chicken Fajitas

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

3 tablespoons olive oil, (plus more for greasing)

1 ½ pounds boneless skinless chicken breasts, (cut into thin strips)

3 bell peppers, (any color, cut into strips)

1 red onion, (sliced)

1 tablespoon white wine vinegar

4 teaspoons chili powder

2 teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon freshly ground black pepper

2 tablespoons lime juice (about 1 lime)

¼ cup chopped cilantro, (optional)

Directions

Preheat the oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray, and set it aside.

In a large bowl, combine the chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika, and black pepper.

Toss the ingredients together until everything is well combined and evenly coated.

Transfer the mixture to the prepared baking sheet and spread it into an even layer to ensure even cooking.

Place the baking sheet in the oven and bake for 20-25 minutes or until the chicken is fully cooked.

Remove from the oven, then mix in the lime juice and cilantro.

Serve immediately in warm corn tortillas, flour tortillas, or with Mexican sides.

Notes

Freezes well

Nutrition

• Calories: 202 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Cholesterol: 79 mg
• Sodium: 727 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g