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Sheet Pan Chicken Fajita Bake

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner Mexican Tex-Mex
Sheet Pan Chicken Fajita Bake
Ingredients
  • 1/3 cup vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 1 1/2 pounds chicken tenders, quartered
  • 4 cups sliced bell peppers, any color
  • 1 onion, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime, juiced
Instructions
1
Collect all necessary components.
2
Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic container. Add chicken tenders, bell peppers, and onion; seal the bag and thoroughly blend to combine. Refrigerate for 30 minutes to 2 hours.
3
Heat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4
Transfer the chicken mixture onto the prepared baking surface.
5
Bake in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are tender, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
6
Sprinkle cilantro and drizzle lime juice over the chicken mixture; mix to distribute evenly.