Easy Sheet Pan Chicken Fajitas

tastesbetterfromscratch.com

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1 ½ pounds boneless skinless chicken breasts sliced (against the grain) into ½-inch thick strips

3 bell peppers I use green, yellow and red , cored and sliced into strips

1 yellow onion thinly sliced

2 cloves garlic , minced

3 Tablespoons oil (vegetable or canola oil)

1 lime

¼ cup fresh cilantro , chopped

8 to 10 small flour tortillas

Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

subheading: Fajita Seasoning:

1 Tablespoon chili powder

1 ½ teaspoons paprika

1 ½ teaspoons cumin

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon dried oregano leaves

¼ teaspoon cayenne pepper optional

Salt and freshly ground black pepper

Directions at tastesbetterfromscratch.com

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