Name: Sheet Pan Fajitas
Ingredients: 3 Tbsp olive oil, divided 2 tsp chili powder 1 tsp paprika 1 1/2 tsp ground cumin 1/2 tsp ground coriander 2 large chicken breasts (1 to 1 1/2 lbs), sliced into 1/2 inch thick strips 2 bell peppers (green, red, or yellow – your preference), sliced into strips 1 sweet yellow onion, halved and sliced For serving: Tortillas Shredded cheese Sour Cream Salsa Avocado or Guacamole Lime

Ingredients

Scale

3 Tbsp olive oil, divided

2 tsp chili powder

1 tsp paprika

1 1/2 tsp ground cumin

1/2 tsp ground coriander

2 large chicken breasts (1 to 1 1/2 lbs), sliced into 1/2 inch thick strips

2 bell peppers (green, red, or yellow – your preference), sliced into strips

1 sweet yellow onion, halved and sliced

For serving:

Tortillas

Shredded cheese

Sour Cream

Salsa

Avocado or Guacamole

Lime

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Instructions

Prehead oven to 400 degrees.

In a large bowl, combine 2 Tbsp olive oil and spices. Add the chicken strips and toss well to coat the chicken.

Line a sheet pan with foil. Spread out the chicken on one side. Spread out the peppers and onions on the other side and drizzle with the remaining 1 Tbsp olive oil. Toss to coat.

Bake, tossing the veggies once during cooking, until the chicken has cooked through, about 18-20 minutes (make sure the chicken has reached 165 degrees in the thickest parts). When the chicken has finished cooking, remove from the open and squeeze a little fresh lime juice over the top of the chicken. (If you don’t have fresh limes, skip this step).

Serve with tortillas, shredded cheese, sour cream, salsa and guacamole.

Notes

To prep ahead, mix the spices and store in a small spice container. Slice the chicken and veggies and refrigerate. On the day of cooking, combine the spices with 2 Tbsp olive oil and mix well with the chicken. Follow remaining recipe steps.