Easy Chicken and Bell Pepper Fajitas

Ingredients

Tap an ingredient to see possible substitutions.

• ⅓ cup vegetable oil
  Click to see substitutions
• 2 teaspoons chili powder
  Click to see substitutions
• 1 teaspoon dried oregano
  Click to see substitutions
• ½ teaspoon garlic powder
  Click to see substitutions
• ½ teaspoon onion powder
  Click to see substitutions
• ½ teaspoon ground cumin
  Click to see substitutions
• ½ teaspoon salt
  Click to see substitutions
• ¼ teaspoon ground black pepper
  Click to see substitutions
• 1 pinch ground cayenne pepper
  Click to see substitutions
• 1 ½ pounds chicken tenders, quartered
  Click to see substitutions
• 4 cups sliced bell peppers, any color
  Click to see substitutions
• 1 onion, sliced
  Click to see substitutions
• ¼ cup chopped fresh cilantro
  Click to see substitutions
• ½ lime, juiced
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
3. 3
   Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4. 4
   Spread chicken mixture onto the prepared pan.
5. 5
   Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
6. 6
   Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.