Sheet Pan Chicken Fajitas

Course: Lunch, Dinner, Mexican Food

Ingredients:

For the Chicken Marinade:

• 2 lbs boneless, skinless chicken thighs, trimmed

• 3 tablespoons olive oil

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried oregano

• Salt and black pepper to taste

• Juice of 2 limes

For the Fajita Vegetables:

• 3 bell peppers (assorted colors), sliced

• 1 large red onion, thinly sliced

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• Salt and black pepper to taste

For Serving:

• Flour or corn tortillas

• Optional toppings: Salsa, guacamole, sour cream, shredded cheese, chopped cilantro, lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and lime juice.

3. Add the trimmed chicken thighs to the marinade, ensuring each piece is well-coated. Let it marinate for at least 30 minutes, or refrigerate for a few hours if time allows.

4. In a separate bowl, toss the sliced bell peppers and red onion with olive oil, ground cumin, chili powder, salt, and black pepper.

5. Arrange the marinated chicken thighs on one side of the sheet pan.

6. Place the seasoned bell peppers and onions on the other side.

7. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through.

8. Once cooked, remove from the oven.

9. Warm the tortillas in the oven for the last 2-3 minutes of cooking.

10. Serve the sheet pan chicken fajitas on warm tortillas topped with your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, chopped cilantro, and lime wedges.