Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Adapted from Martha Stewart

Ingredients

Serves 6

1½ lbs / 680 gr chicken tenders (halved if large) or chicken breast cut into strips

1 yellow bell pepper, sliced into ¼-inch thick slices

1 red bell pepper, sliced into ¼-inch thick slices

1 orange bell pepper, sliced into ¼-inch thick slices

1 small red onion, sliced into ¼-inch thick slices

2 tablespoons vegetable oil

1 teaspoon salt

¼ ground black pepper

2 teaspoons chili powder*

½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon paprika

Juice of 1 lime

Chopped fresh cilantro (or parsley) for garnish

*Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a large rimmed baking sheet and set aside.

In a large bowl combine chicken, bell peppers, onion, oil, salt, pepper, chili powder, garlic powder, cumin, and paprika. Toss well to combine.

Spread chicken and vegetables out on the baking sheet.

Bake for 20 minutes, then turn on the broiler and cook for an additional 3 to 4 minutes, or until the peppers start to char.

Remove from the oven, sprinkle with lime juice and with chopped cilantro (or parsley).

Serve with warm tortillas (to make cauliflower tortillas use this recipe), rice or refried beans.