Sheet Pan Chicken Fajitas

Ingredients

• 2 lb Chicken breast boneless, skinless
• 1 Onion sliced
• 1 Red bell pepper sliced
• 1 Green bell pepper sliced
• 1 Yellow bell pepper sliced
• 1 Orange bell pepper sliced
• 1/2 lb. Mushroom sliced

Fajita Marinade

• 1/2 c. Olive Oil extra virgin
• 3 cloves garlic minced
• 2 tsp. cumin powder
• 2 tsp. paprika powder
• 1 tsp. coriander powder
• Salt as needed
• 1 tsp. Black pepper

Garnishes

• Limes
• Cilantro
• Tortillas

Instructions

1. Cut chicken breasts into ½ inch strips, Place in a big bowl with all the vegetables.
2. In a separate small bowl, mix together all ingredients for marinade, add around 1 ½ tsp of salt, use more later if need to.
3. Pour the marinade into the chicken and veggies, toss together and let them marinade in the fridge for 1 hour - if you're eating this do not skip! It makes it taste so good.
4. Preheat oven to 400F.
5. Spread all the contents evenly on a sheet pan lined with foil, make sure the chicken is not overlapped with the vegetables, so that it will be fully cooked.
6. Cook in the oven for 15 minutes, take the tray out and give the ingredients a mix, then spread it evenly again. Place the tray back to cooking.
7. Check again in 5-10 minutes. Depending on your oven it could only take 20 minutes total. Cut the biggest strip of chicken open to make sure that it is cooked. Cooking time would vary depends on the sizes of the cuts. Vegetables should be golden or slightly charred on the corners.
8. Serve with lime wedges, cilantro leaves, and tortillas.

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