Sheet Pan Chicken Fajitas

Ingredients

Seasoning

• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• Salt and pepper

Fajita filling

• 1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2 inch strips
• 3 bell peppers, sliced into strips
• 1 medium yellow onion, halved and sliced from top to root
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp fresh lime juice
• 3 tbsp chopped cilantro

Instructions

1. Preheat oven to 400°. Spray a baking sheet with non-stick spray

2. Whisk together chili powders, cumin, paprika, coriander, 1.5 tsp salt, 1/2 tsp pepper

3. Spread ell peppers and yellow onion onto baking sheet

4. Top with chicken strips and then sprinkle garlic and seasoning evenly over chicken strips

5. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping

6. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18-25 minutes (test to 165° in center)

7. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat

8. Serve fillings with warm tortillas and garnishes