SHEET PAN CHICKEN FAJITAS

Sheet Pan Chicken Fajitas

Serves 4

Ingredients

• 6 - 4 oz Chicken Boneless, Skinless Breasts , sliced into strips

• 3 tbsp Olive Oil

• 1 Red Pepper, cut into strips  

• 1 Yellow Pepper, cut into strips

• 2 Onions, cut into wedges

• 2 Jalapeno, seeded and cut into strips

• 1 tsp Cumin

• 1 tsp Chili Powder

• ½ Tsp Dried Oregano

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1 Tsp Salt

• 1 Tsp Pepper

• ¼ c Cilantro, chopped, plus some for garnish

• Juice of haf a Lime

• 8 (8-inch) flour, corn or low carb tortillas, warmed

Directions

Preheat the oven to 425F

1. Mix in a small bowl the cumin, chili powder, garlic powder, onion powder, 1 tsp salt and 1 tsp pepper.  Set aside.

2. Line a rimmed sheet pan with foil and spray with cooking spray.

3. In a large bowl, add the chicken, peppers and onions. Drizzle the olive oil and mix. Then add the cumin and chili powder mixture and chopped cilantro and toss until everything is coated well.

4. Place chicken, bell peppers, onion mixture in a single layer on the sheet pan.

5. Bake for 25 minutes or until vegetables are crisp tender (at about 15 minutes in, toss the veggies and chicken) then back into the oven to finish cooking.  Then broil for 2 minutes.

6. Remove the sheet pan from the oven and add the lime juice.  Garnish with cilantro.

7.  Serve with warmed tortillas, mexican cheese, pico de gallo, black beans, sour cream and avocado crema.  Plenty for 4 to have 2 tortilla’s each.  

Another option is to make a rice bowl.  Make Mexican/Spanish rice and add the fajita mixture on top then add your favorite toppings.