This is a great recipe when you are short on time. It's quick. It's easy. It's fantastic! Our Sunday dinners are always a blur, because our church service is at 4pm. I like to prep the chicken, peppers and onion, and spices that morning. I have everything in the fridge and ready to go as soon as I walk in the door. I can preheat the oven, toss everything together, and have dinner on the table in 30 minutes

Ingredients

1 1/2 lbs chicken tenders, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 medium yellow onion, thinly sliced
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoon oregano
1 teaspoon paprika
Salt & pepper to taste
2-3 Tablespoons olive oil
2-3 cloves garlic, minced

Instructions

Preheat oven to 400.
Line a large baking sheet with heavy duty foil.Lightly oil the pan with olive oil.
In a small bowl mix together chili powder, cumin, oregano, paprika, and salt and pepper. Set aside.
Thinly slice the bell peppers and onions.
Thinly slice the chicken tenders.
Combine chicken tenders, peppers, onions, and spices. Toss gently.
Layer onto the oiled baking sheet.
Cook for approx. 25 minutes, or until chicken is cooked through and the veggies and gotten tender.

Ideas

Serve this with warm tortillas and your favorite fajita toppings. If you have not tried La Abuela tortillas, you are missing out on something great. You can find them in the refrigerated section of your grocery store.

Recipe credit: https://damndelicious.net/2019/07/24/sheet-pan-chicken-fajitas/