Yield: 4 Servings

Adapted from: Simply Recipes

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

For the marinade:

• ¼cup freshly squeezed lime juice (from 1 to 2 limes)
• ¼cup freshly squeezed orange juice (from 1 small orange)
• 2TBS pickling juice, from a jar of pickled jalapeños (optional)
• 1TBS ancho chili powder (or chili powder blend)
• 2tsp dried oregano
• 1tsp ground cumin
• ¾tsp salt
• 3TBS olive oil

For the chicken and vegetables:

• 1large, red or yellow onion, cut into ¼-inch thick slices
• 2large, sweet bell peppers (red, yellow or green, or a combination), cut into ¼-inch thick slices
• 2skinless, boneless chicken breast halves (about 1 ¼ lb), cut into 1-inch strips
• 8-12corn tortillas

For garnish:

• 1avocado, sliced
• handful of fresh cilantro leaves
• 1lime, quartered
• Cooked rice and/or beans

Preheat the oven to 450ºF:

Line and lightly oil a half-sheet pan.

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat and set aside to marinate while the peppers and onions are roasting (about 15 minutes).

Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat.

Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan.

Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer).

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

Warm the tortillas: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.

Wrap the warm tortillas in a napkin and set them on a plate.

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve it with rice and beans, too.