Fajita night has never been so easy or so flavorful. Marinade your veggies and chicken all in the same bag, dump them onto a sheet pan, and bake until the veggies are crisp and the chicken is tender!
0 Add the chicken tenders, bell peppers, and onion to a gallon bag (we love these reusable bags), then add the olive oil, salt, pepper, and oregano to the bag. Seal the bag and massage it so that the chicken and veggies are all coated in marinade. Store in the refrigerator for 30 minutes (or up to 24 hours), until you’re ready to cook your sheet pan chicken fajitas.
1 Preheat the oven to 375°F.
2 Spread the marinated chicken and veggies out on a sheet pan, and once the oven is preheated, bake for 30 minutes.
3 Once it’s out of the oven, squeeze fresh lime juice over top the chicken fajita sheet pan.
4 Serve your sheet pan fajitas alongside charred corn tortillas, rice, beans, guacamole, cilantro, and fresh lime wedges. Enjoy!
