SHEET PAN CHICKEN FAJITAS
1 lb chicken tenders ( cut in thin strips)
1 each: green, red, and orange bell pepper (thinly sliced)
1 yellow onion (thinly sliced)
1 Tbsp olive oil
2 tsp smoked paprika
2 tsp cumin
2 tsp cayenne pepper
1 tsp garlic powder
Salt and pepper to taste
2 jalapeno (deseeded and diced)
1 lime (cut in half)
Preheat oven to 425 degrees
Line a baking sheet with parchment paper
Add the paprika, cumin, cayenne pepper, garlic powder, and salt and pepper to taste in a small bowl.
Stir in the olive oil.
Whisk until well blended.
Spoon the olive oil and seasonings into the ziploc bag.
Add the vegetables into the bag. (Including the sliced jalapenos)
Massage the vegetables into the bag.
Add the chicken strips in the bag.
Continue to massage the chicken, jalapenos, and vegetables in the bag.
Place the chicken in the center of the baking sheet.
Spread half of the vegetables on both sides of the chicken.
Bake at 425 degrees for 15 minutes.
Wrap the flour tortillas in foil.
Add them in the oven during the last 5 minutes of cooking.
Squeeze the lime over the entire pan.
Scoop the fajita mixture onto the tortillas.