Chicken Fajita Sheet Tray
Chicken Fajita Sheet Tray
Ingredients
For the Seasonings
- 2 tsp chili powder
- 2 tsp smoked paprika
- ½ tsp cumin
- 1 tsp garlic powder
- Salt and Pepper
For Serving
- Tortilla of choice
- Greek yogurt
- Avocado or guacamole
- Diced tomatoes
For the Fajita Filling
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1.5 lbs boneless skinless chicken tenders (can sub. with chickpeas for vegetarian)
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 2 tbsp lime juice
Instructions
Preheat the oven to 400 degrees F and line a sheet tray with parchment paper. Mix together the spice mix in a bowl and set aside.
Meanwhile, prepare the veggies. Cut the sides of the bell peppers off from the seed core then thinly slice. Peel and thinly slice one onion, similar size to the bell peppers. Place both veggies onto the sheet tray. Top with the chicken strips and season the whole tray with oil and the spice mix. Toss until evenly coated.
Bake for 20-25 minutes until the chicken is all the way cooked through and the vegetables are tender. Remove from the oven and toss with 2 cloves of chopped garlic, then return to the oven for 2 minutes. Squeeze the juice of 1 lime over the tray.
To serve:
Warm tortilla of choice in the microwave or in the oven. Layer each tortilla with the fajita mix and toppings of choice. Option to serve as a grain or salad bowl instead of a wrap. Enjoy!
