Sheet Pan Chicken Fajitas

Ingredients

Scaled for your household (8 portions) · original serves 8

• Vegetable oil¼ cup
• Chilli powder2 tsp
• Dried oregano1 tsp
• Garlic powder½ tsp
• Onion powder½ tsp
• Ground cumin½ tsp
• Salt½ tsp
• Black pepper¼ tsp
• Ground cayenne pepper1 pinch
• Chicken tenders680 g
  about 1.5 lb
• Red capsicum4 cup
• Brown onion1
• Fresh cilantro¼ cup
• Lime½

Method

1. 1

   Season and marinate. In a large resealable bag combine the oil with the chilli powder, oregano, garlic powder, onion powder, cumin, salt, black pepper and cayenne. Add the chicken tenders, sliced capsicum and onion, seal and shake until everything is coated. Refrigerate for 30 minutes to 2 hours.

   30 min
2. 2

   Heat the oven. Preheat the oven to 200°C and line a rimmed baking tray with foil.

   200°C
3. 3

   Spread it out. Tip the chicken and vegetables onto the tray in an even layer.

4. 4

   Roast. Roast for 15–20 minutes, stirring halfway, until the chicken is no longer pink and the capsicum has softened. The centre of the chicken should reach at least 74°C on an instant-read thermometer.

   20 min 200°C
5. 5

   Finish and serve. Scatter over the chopped coriander, pour over the lime juice and stir to distribute. Serve hot with warm tortillas and your favourite toppings.