Sheet Pan Chicken Fajitas

This dish is so easy you really don’t even need the recipe, but I posted it because it is a quick go to dish and I hope it sparks some inspiration! You can use any protein you want here whether it is chicken, shrimp or beef. The topping options are endless from salsa and sour cream to cheese and cilantro. Get creative with it! I like to use corn tortillas and char them over an open flame on my stove. Then I wrap them in tin foil and heat them up in the oven with the veggies.The best seasoning would be a blend of chili powder, garlic powder, onion powder, oregano, paprika, cumin and black pepper, but I am almost always too lazy to make my own. I typically go for a store bought taco seasoning packet and recently purchased Siete mild taco seasoning and really enjoyed it! I highly recommend squeezing some lime juice over the final product!

Serves 3 to 4

Ingredients:

TJ’s Corn Tortillas

2 Chicken Breasts

4 Bell Peppers (Red, Yellow, Orange)

1 medium White Onion

Olive Oil

Taco Seasoning

Handful of  Cilantro

1 Lime

Toppings: Avocado, Sour Cream, Salsa, Cheese, Cilantro, Lettuce

1. Thinly slice peppers and onions. Line a sheet pan with aluminum foil and toss peppers, onion, 2 tbsp of olive oil and seasoning on pan. Broil veggies for 10-15 minutes, keeping an eye on them so they don’t burn.

2. While the veggies are broiling, thinly slice the chicken breast and toss with 1 tbsp of olive oil and more seasoning.

3. Optional: char tortillas over the oven using tongs, wrap in tin foil and add to the oven.

4. Remove the sheet pan from the oven and stir veggies. Add chicken and broil for another 5 to 6 minutes until the chicken is cooked through and just starting to brown.

5. Remove sheet pan and tortillas and top with cilantro and lime juice. Assemble fajitas and enjoy!