Sheet Pan Chili Lime Chicken Fajitas
Servings 4 people
Ingredients
- 1 ¼ lb chicken breast tenderloins
- 1 yellow bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1 white onion, halved and sliced
- ⅔ cup olive oil
- 1 tsp ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tsp hot sauce
- ½ teaspoon fresh lime zest
- Juice of 1 whole lime
- Tortillas, sour cream, fresh cilantro
Instructions
- Slice chicken tenderloins in half lengthwise. Place chicken in a sealable bag with the peppers and onion. Set aside.
- In a bowl, mix together the remaining ingredients to create a marinade.
- Pour the marinade into the bag. Push out the air and seal. Use your hands to coat the chicken and veggies in the marinade. Set the chicken in the fridge and allow it t marinate for 30 minutes - 2 hours. 2 hours is recommended for maximum flavor.
- Line a sheet pan with foil. Pre-heat oven to 375°F. Place chicken and veggies evenly on the sheet pan. pour any extra marinade over the meat and veggies.
- Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove from oven and serve with tortilla, sour cream, and fresh cilantro.