Sheet Pan Chicken Fajitas with Peppers and Onions

simplyrecipes.com

Cassandra O

subheading: For the marinade:

3 tablespoons extra virgin olive oil, plus more for sheet pan

¼ cup freshly squeezed lime juice (from 1 to 2 limes)

¼ cup freshly squeezed orange juice (from 1 small orange)

2 tablespoons pickling juice, from a jar of pickled jalapenos, optional

1 tablespoon chili powder (or chili powder blend)

2 teaspoons dried oregano

1 teaspoon ground cumin

¾ teaspoon kosher salt

subheading: For the chicken and vegetables:

2 skinless, boneless chicken breast halves, (about 1 ¼ pounds), cut into 1-inch strips

1 large red or yellow onion, cut into ¼-inch-thick slices

2 large sweet bell peppers (red, yellow, or green, or a combination), cut into ¼-inch-thick slices

8 to 12 corn tortillas

subheading: Optional:

1 lime, quartered, for garnish

Handful fresh cilantro leaves, for garnish

1 avocado, sliced, for garnish

Cooked rice and/or beans, for serving

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