Sheet Pan Chicken Fajitas

• servings: 5 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 1/2 pounds boneless skinless chicken breasts (sliced, against the grain into 1/2-inch thick strips)

3 bell peppers (I use green, yellow and red , cored and sliced into strips)

1 yellow onion (thinly sliced)

2 cloves garlic (, minced)

3 Tablespoons oil (vegetable or canola oil)

1 lime

1/4 cup fresh cilantro (, chopped)

8-10 small flour tortillas

Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

1 Tablespoon chili powder

1 1/2 teaspoons paprika

1 1/2 teaspoons cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano leaves

1/4 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper

Directions

Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.

Preheat oven to 425 degrees F.

Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.

Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.

Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Nutrition

• Calories: 424 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Cholesterol: 87 mg
• Sodium: 519 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 34 g