Sheet Pan Chicken Fajitas
Servings: 6
Easy Weeknight meal and super quick clean up!
Ingredients:
1 TBS Chili powder
Kosher salt and fresh groud black pepper
1 lb. baby bell peppers (12-15), halved, stemmed and seeded.
1 large yellow onion, halved and thinly sliced
2 TBS extra virgin olive oil
1 1/2 lbs. boneless, skinless chicken breast
Juice of 1 lime, plus lime wedges for serving
8 fahita-size flour tortillas, warmed
Shredded Monterey jack cheese, guacamole, hot sauce, salsa and sour cream, for serving.
Steps:
In a large bowl make a marinade using the taco seasoning, olive oil and lime juice.
Toss the chicken, red onion and bell peppers together with the marinade.
If you have time, allow to marinate, covered for 1 hour. If not, bake right away.
Preheat oven to 375° F.
Spread the chicken and vegetable mixture onto a rimmed sheet pan. Bake for 15-20 minutes, or until meat is cooked through. If you want to add some char to meat and veggies, broil for another 3 minutes. Serve with warm tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.