• Begin by preheating the oven to 425 and line a ½ sheet baking pan with aluminum foil. Add the baking sheet to the oven while it preheats so that the pan can heat up as well. 
• In a small bowl, combine all the spices for the fajita blend, and set aside 1 teaspoon for the drizzle sauce.
  1 teaspoon Chili powder, 1.5 teaspoon Cumin, ½ teaspoon Garlic powder, ½ teaspoon Paprika, ½ teaspoon Salt, ¼ teaspoon Black pepper
• In a large bowl, add the chicken tenders and veggies along with 2 tablespoons of oil and the fajita seasoning blend, and mix till well combined and seasoning blend is coated all over the chicken and veggies.
  2 lbs Chicken tenderloins, 2 tablespoon Olive oil, ½ medium Red or yellow onion, 2 medium Bell peppers
• When the oven is preheated and chicken and veggies are prepped, carefully remove the sheet pan from the oven. Add the chicken and veggie mix to the sheet pan and spread out in an even layer.
• Bake the sheet pan fajitas for about 13-15 minutes, until internal temperature reaches 160 degrees Fahrenheit. Remove from the oven and allow to rest for 5 minutes before serving.
• Serve fajitas on warmed corn or flour tortillas and garnish with your desired toppings.

To make drizzle sauce

• While the fajitas are baking, combine ⅓ cup Greek yogurt or low-fat sour cream along with the reserved 1 teaspoon fajita spice blend, 1 tablespoon lime juice and about 1-2 teaspoons of water. Mix till well combined and adjust thickness and taste by adding more water and/or lime juice. Dollop or drizzle on fajitas along with avocado and fresh cilantro.
  ⅓ cup Greek yogurt, 1 tablespoon Lime juice, 2 teaspoon Water, 1 teaspoon Fajita spice blend