Sheet Pan Chicken Fajitas

This is from Halfbakedharvest.com and was a recommendation from my daughter and her husband. It is one of their favorite weeknight meals because it can be chopped and prepared in ten minutes and then the oven will do the rest. I finally tried it and we loved it! It was so quick and easy and tasted great. This can also be done on the grill! Enjoy!

*Use stone ground corn tortillas to make it GLUTEN FREE and DAIRY FREE.*

Ingredients

• 2 pounds boneless chicken breast, cut into strips
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon course Celtic sea salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 2 bell peppers, any color, cut into thin strips
• 1 poblano pepper, cut into thin strips
• 1 onion, cut into thin strips
• Juice of 1 lime
• 1/2 cup cilantro plus more for serving
• 10 tortillas, corn or flour
• Optional: avocado, sour cream, salsa

Directions

Preheat the oven to 425 degrees.

Mix together in a small bowl the chili powder, cumin, paprika, garlic powder, salt and pepper.

Place chicken strips on large baking sheet and sprinkle with the spice mixture. If preparing for the grill, place chicken strips in a ziplock bag and add spices and oil (from the step below) to bag and mix to coat.

Drizzle 2 tablespoons oil on the chicken if baking. Toss to combine.

Place chicken on one side of the pan, being careful not to overlap. Or, place chicken in grill and cook until no longer pink in the center.

Add the peppers and onions to the other side of the cookie sheet and drizzle with 1 tablespoon oil, season with salt and pepper and toss to combine. If grilling, place peppers and onions in ziplock and add salt and pepper and oil to coat. Place on griddle or in a cast iron skillet or maybe even in a grill basket for the grill and cook until tender and charred to your liking.

Bake in oven for 20-25 minutes or until the chicken is cooked through and everything is charred to your liking.

Remove from oven and toss with the lime juice and cilantro.

Serve with warm tortillas, salsa, avocado and sour cream.

Enjoy!