Sheet Pan Chicken Fajitas


    • 1 lb boneless, skinless chicken breast, thinly sliced
    • 1 red bell pepper, seeds removed and thinly sliced
    • 1 green bell pepper, seeds removed and thinly sliced
    • 1 orange bell pepper, seeds removed and thinly sliced
    • ½ red onion, thinly sliced
    • ¼ cup Bella Nonnas Persian Lime Olive Oil
    • 2 teaspoons coarse salt
    • 1 ½ teaspoons cumin
    • 1 ½ teaspoons ancho chili powder
    • ½ teaspoon ground black pepper
    • ½ teaspoon chili pepper flakes
    • ½ teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • ½ teaspoon ground Mexican oregano
    • 1 tablespoon lime juice (about ½ lime)

INSTRUCTIONS

  1. Preheat oven to 400°F. Mix all spices, including salt, in a small bowl.
  2. Toss chicken, veggies, Olive Oil, and spices together on a sheet pan. Spread out into an even layer.
  3. Bake for 20-25 minutes until veggies are soft and chicken is cooked through and reaches 165°F when temped. Drain any excess liquid.
  4. Drizzle lime juice over chicken and veggies. Serve in warm tortillas with fresh cilantro, avocado, and sour cream.