Sheet Pan Chicken Fajitas

Here's what you'll need:

• 2 teaspoons of chili powder
• 1 1/2 teaspoons of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of coriander
• 1 teaspoon of garlic powder
• Salt and fresh ground pepper
• 1 1/2 pounds of boneless skinless chicken tenderloins, sliced into thick strips
• 1 orange bell pepper, cored and sliced into strips
• 1 yellow bell pepper, cored and sliced into strips 
• 1 medium red or yellow onion, halved and sliced into thin strips
• 3 tablespoons of olive oil
• 8 taco size flour tortillas (or go carb free with romaine lettuce scoops)
• For garnish: Sour cream, avocado slices, diced tomatoes, cheddar cheese, etc. 

Instructions:

1. Preheat the oven to 400 degrees.
2. Whisk together the chili powder, cumin, paprika, coriander, garlic powder, and a few shakes of salt and pepper in a large mixing bowl.
3. Remove 1/3 of the mixture and set aside for later.
4. Add in your raw chicken strips to the bowl with the seasoning and toss until evenly coated. Place in the refrigerator while you prepare the other ingredients.
5. Spray a rimmed baking sheet with non-stick cooking spray or line with aluminum foil. Spread out the sliced peppers and onions on half of the baking sheet. 
6. Drizzle olive oil over top and toss lightly to coat. Sprinkle the remaining seasoning generously (and evenly) over the veggies.
7. Place the chicken strips on the other half of the baking sheet.
8. Roast in the oven for 18-20 minutes, tossing once halfway through cooking time.
9. Warm up your tortillas, take out your garnish ingredients and chow down!

This is an easy, delicious weeknight dinner. I like that it doesn't take much prep, and it is healthy and filling. I found the original recipe on Cooking Classy, but word on the street is Mama Szabo has a tasty version as well. (Coming soon...)