Sheet Pan Chicken Fajitas.

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 1/2 lb boneless (skinless chicken breasts, cut into 1/2 inch strips)

3 bell peppers (thinly sliced (I used red, yellow, green)

1 onion (thinly sliced)

2 Tbsp olive oil

Salt and pepper (to taste)

2 tsp chili powder

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

Juice of 1 lime

3 Tbsp chopped cilantro

Optional toppings: sour cream (avocado, shredded cheese, salsa)

Serve with flour tortillas or lettuce cups

Directions

Preheat oven to 400 degrees F.

Spread chicken, peppers and onions on a baking sheet sprayed with some cooking spray, drizzle with olive oil and season with salt and pepper.

In a small bowl, combine chili powder, cumin, paprika, garlic powder and oregano. Sprinkle the spices evenly over the chicken and peppers, tossing to coat and spread out in a single layer on the baking sheet.

Bake in the oven for about 20 to 25 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through. (if you want some char on your veggies, remove chicken from baking sheet and pop veggies under the broiler for about 3 to 5 minutes until the edges start to char slightly.)

Drizzle with lime juice and sprinkle with fresh cilantro. Serve with lettuce cups or tortillas and desired toppings. Enjoy!

Nutrition

• Serving Size: 1 /4th of recipe
• Calories: 317 kcal
• Total Fat: 11.5 g
• Saturated Fat: 2.1 g
• Sodium: 246.1 mg
• Total Carbohydrate: 8.7 g
• Dietary Fiber: 2.3 g
• Total Sugars: 4.6 g
• Protein: 41.6 g