Sheet Pan Chicken Fajitas

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Sheet pan Chicken Fajitas - SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!

INGREDIENTS:
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
6 (8-inch) flour or corn tortillas, warmed

DIRECTIONS:
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
3. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
4. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
5. Serve immediately with tortillas.