Sheet Pan Chicken Fajitas:
Active Time: 10 minutes
Cook Time: 20 minutes
Marinade Time: 30 minutes or up to 6 hours
4 servings
Ingredients
3 tablespoons organic canola oil
2 limes, juiced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/2 lbs chicken tenders
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
Corn or whole wheat tortillas, warmed
Optional garnishes: cilantro, guacamole, sour cream, salsa and lime wedges
Instructions
Step 1
Place canola oil, lime juice, spices and salt in a large bowl and whisk to combine. Add the chicken, bell peppers and onion and stir to coat. Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes and up to 6 hours.
Step 2
Preheat oven to 425 degrees and place parchment paper on a baking sheet.
Step 3
Spread the chicken and veggies into an even layer on the prepared pan and bake until the chicken is cooked through, approximately 20 minutes, stirring and rotating the pan half way through the cook time.
Step 4
Serve immediately with tortillas, garnishes and rice if desired. See note for leftovers.
Note:
Place leftovers in a microwave-safe container over baby spinach. Reheat in the microwave for a delicious and nutritious on the go Fajita Bowl lunch.
By Stephanie Olson
Healthline content is strictly informational and should not be considered medical advice. See a licensed medical professional for diagnosis and treatment recommendations. Opinions expressed in this video may not reflect those of Healthline Media.
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