Name: Sheet Pan Chicken & Veggie Fajitas
Yield: 4
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut into strips; 2 large bell peppers, sliced; 1 pint cherry tomatoes; 1 yellow onion, cut into wedges; 1 jalapeno, sliced; 3 tbsp olive oil or avocado oil; ½ cup fresh cilantro; 2 tbsp fresh lime juice; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp garlic powder; 1 tsp smoked paprika; salt and black pepper to taste; To serve: tortillas, avocado, cheese, sour cream, salsa, hot sauce, etc. (optional)

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Authorgoodnesswithg

Yields4 Servings

Ingredients

1 ½ lbs boneless, skinless chicken breasts, cut into strips

2 large bell peppers, sliced

1 pint cherry tomatoes

1 yellow onion, cut into wedges

1 jalapeno, sliced

3 tbsp olive oil or avocado oil

½ cup fresh cilantro

2 tbsp fresh lime juice

2 tsp chili powder

2 tsp ground cumin

1 tsp garlic powder

1 tsp smoked paprika

salt and black pepper to taste

To serve: tortillas, avocado, cheese, sour cream, salsa, hot sauce, etc. (optional)

Directions

Preheat oven to 425 degrees.

Place veggies and chicken on a metal baking sheet, and cover with oil and spices.

Toss to coat completely.

Spread into one, even layer. Roast for about 25 minutes, until chicken is cooked through.

If you'd like the vegetables more roasted, remove chicken and set aside. Toss veggies and return to the oven for an additional 10-15 minutes (or until they're to your liking).

When finished, return chicken to the sheet pan (if removed), pour on lime juice and cilantro. Toss, and serve in tortillas with toppings of your choice.

Enjoy!

Ingredients

1 ½ lbs boneless, skinless chicken breasts, cut into strips

2 large bell peppers, sliced

1 pint cherry tomatoes

1 yellow onion, cut into wedges

1 jalapeno, sliced

3 tbsp olive oil or avocado oil

½ cup fresh cilantro

2 tbsp fresh lime juice

2 tsp chili powder

2 tsp ground cumin

1 tsp garlic powder

1 tsp smoked paprika

salt and black pepper to taste

To serve: tortillas, avocado, cheese, sour cream, salsa, hot sauce, etc. (optional)

Directions

Preheat oven to 425 degrees.

Place veggies and chicken on a metal baking sheet, and cover with oil and spices.

Toss to coat completely.

Spread into one, even layer. Roast for about 25 minutes, until chicken is cooked through.

If you'd like the vegetables more roasted, remove chicken and set aside. Toss veggies and return to the oven for an additional 10-15 minutes (or until they're to your liking).

When finished, return chicken to the sheet pan (if removed), pour on lime juice and cilantro. Toss, and serve in tortillas with toppings of your choice.

Enjoy!

Sheet Pan Chicken & Veggie Fajitas

Ingredients Directions

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Sheet Pan Chicken & Veggie Fajitas

Ingredients

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