Sheet Pan Chicken Fajitas (30 minutes)

Ingredients

• 2 pounds boneless skinless chicken breast
• 1/3 cup extra virgin olive oil
• 3 large bell peppers (preferably red and green)
• 1 large red onion (or 2 small onions)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 2 teaspoons salt ( I use table salt, so salt to taste)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon coriander powder
• cayenne (to taste)

Instructions

1. 1

   Start by preheating the oven to 425°F.

2. 2

   Slice the chicken breast into ½ inch thick strips, and cut those in half so they're not too long. Place on a sheet tray.

3. 3

   Cut the onions into thin half-moons and place them next to the chicken on the sheet tray. Next, slice the bell peppers into ¼ inch thick sticks and add to the tray.

4. 4

   In a small bowl, combine the garlic, onion, paprika, black pepper, salt, chili powder, cumin, coriander, and cayenne (if using). Sprinkle the seasoning mixture all over the chicken and the vegetables.

5. 5

   Now, drizzle the extra olive oil onto the chicken and vegetables, and rub the olive oil and seasonings into everything well so it’s all well coated.

6. 6

   Place into the preheated oven and bake for 30-35 minutes, or until cooked and everything is well done.

7. 7

   Serve with flour tortillas, sour cream, guacamole, cheese, pico de gallo, and any salsa.