30 Minute Sheet Pan Chicken Fajita Dinner
Author: Betsy Ramirez
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 2 lbs. chicken tenderloins (10-12 per pack)
- 3 large limes
- 1 red bell pepper
- 1 yellow onion
- 2 garlic cloves
- 1 tablespoon oregano
- ½ teaspoon chili powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon salt
- Olive oil
- Cilantro for garnish
- Juice 2 limes and place in a casserole dish.
- Combine spices: oregano, chili powder, cumin, garlic powder, salt, and fresh garlic.
- Set aside 1 tablespoon of spice mixture for the vegetables.
- Season chicken tenderloins with remaining spices.
- Place chicken in the casserole dish with the lime juice.
- Cover and marinate 15 minutes in the refrigerator. After 15 minutes, flip chicken over for a full marinade.
- Preheat oven to 350 degrees.
- While chicken is marinating slice vegetables and place them on a sheet pan covered in parchment paper.
- With remaining tablespoon of spice mixture, season the vegetables.
- Lightly drizzle olive oil over the vegetables and toss to lightly coat.
- Remove chicken from marinade and place next to the vegetables on the sheet pan.
- Bake for 30 minutes.
- Remove from oven and squeeze half a lime over sheet pan and garnish with fresh cilantro.
- Serve with tortillas, rice, avocado, and fresh fruit.
Recipe by Betsy Ramirez at http://betsyramirez.com/30-minute-sheet-pan-chicken-fajitas/
3.5.3226