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–+ servings
Penny Kovacs

Sheet Pan Chicken Fajitas

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This sheet pan chicken fajita is packed with flavors and is ready in 40 minutes making it the perfect one-pan meal into a weeknight fiesta!
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 1/2 lb Chicken tenders slice large ones in half length wise
  • 3 whole Bell pepper any color, seeded and sliced thick
  • 1 whole Vidalia Onion large and sliced thick
  • 1 bunch Fresh cilantro small bunch, chopped
  • 2 whole Lime 1 cut in wedges for garnish, 1 for juice
  • 4 Tbsp Avocado oil divided
  • 3 Tbsp Fajita seasoning Fajita Seasoning Recipe
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Method
 

  1. Preheat oven to 375˚ and line a rimmed sheet pan with parchment paper.
  2. In a bowl mix the chicken with 2 tablespoons of the oil.
  3. In another bowl mix the sliced peppers and onions with the remaining oil and salt and pepper.
  4. Spread the peppers and onions evenly on the pan.
  5. Lay the chicken pieces on to of the vegetables.
  6. Bake for 25 minutes or until the chicken reads 165˚ on a meat thermometer.
  7. Remove from oven and squeeze the juice from one line all over and add the cilantro to the pan and mix.
  8. Garnish with additional lime wedges before serving.
  9. Enjoy!

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