Sheet Pan Fajitas

I could't wait to share this recipe I saw on the TODAY Show because it looked so delicious and super easy for a group! As it turns out, it IS delicious and easy. I just left out the cayenne pepper which was in their original recipe because it was spicy enough with the other ingredients. 

Sheet Pan Fajitas

2 lbs. Boneless, skinless chicken tenderloins, diced to 1 1/2 pieces (optional)

2 Bell peppers, sliced about 1/4 inch thick

1 Small yellow onion, peeled and sliced about 1/4 inch thick

4 1/2 t. Chili powder

1 1/2 t. Ground cumin

1 1/2 t. Smoked paprika (or substitute regular paprika)

1 t. Dried oregano

3/4 t. Garlic powder

1/2 t. Onion powder

1 T. Salt

2 T. Extra-virgin olive oil

2 T. Fresh lime juice

3 T. Scallions, finely chopped

Flour or gluten free tortillas, for serving

Sour cream, for serving

Guacamole, for serving

Salsa, for serving

Cilantro-lime rice, for serving (or add cilantro-lime seasoning to rice)

Preheat oven to 375 degrees F. In a large bowl, add chicken, bell pepper and onion. In another smaller bowl, add all of the spices and whisk to combine. Pour olive oil and 4 T. of the mixture onto chicken and vegetables and toss until well coated. Let sit at room temperature for 20 minutes.

Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through, about 10-12 minutes. Stir halfway through the cooking.

Warm the tortillas in a dry skillet over medium high heat for a couple minutes, turning once.

Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.