Sheet-Pan Chicken Fajitas

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

Cooking spray

2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. smoked paprika

2 tsp. garlic powder

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1 lb. boneless skinless chicken breasts, cut into 1/2" strips

3 red and yellow bell peppers, thinly sliced

1 yellow onion, thinly sliced

2 tbsp. avocado oil

Juice of 2 limes

1 avocado, diced

1/2 c. cherry tomatoes, halved

Directions

Preheat oven to 425° and grease a large rimmed baking sheet with cooking spray. In a small bowl, whisk together spices.

In a large bowl, combine chicken, bell peppers, onions, avocado oil, and lime juice. Add spice mix and toss until completely coated. Spread fajita mixture in an even layer onto prepared baking sheet.

Bake until chicken is cooked through and no longer pink and vegetables are tender, 20 to 25 minutes.

Divide mixture among four resealable containers and store in the fridge until ready to eat.

Serve topped with avocado and tomatoes.

Nutrition

• Calories: 398
• Total Fat: 22 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 574 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 29 g