Fajitas al horno en bandeja

Ingredientes

• 1 1/2 - 2 pounds chicken thighs, boneless, skinless (trimmed and sliced (see note))
• 1 onion (large, sliced)
• 2 bell peppers, large (or 3 small/med ones, sliced)
• 3-4 tablespoons olive oil (or other oil of your choice)
• 2 teaspoons kosher or sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2-3 teaspoons True Lime (optional)
• handful cilantro
• 1 lime
• optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans

Preparación

1. 1

   Preheat oven to 425℉. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).

2. 2

   Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat. (Tip: I keep nitrile gloves in my kitchen and use them for things like this; tossing with your hands is much easier!)

3. 3

   Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.

4. 4

   Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime).

5. 5

   Serve with tortillas and traditional Latin-themed fixings. Or, try over a bed of salad, veggies, or rice and beans.