Sheet Pan Chicken Fajitas

Servings: 5 to 6

 Cinco de Mayo festivities begin next week; so I'm experimenting with a new version of an "old" dish!  Sheet pan suppers are an easy and a no-fuss way to make a "one pot" dinner.  Easy preparation, baking, serving, and cleaning... what could be better?  My sheet pan chicken fajitas turned out great!  Using the sheet pan as the serving platter, and adding a couple of side dishes, and toppings, dinner is served pronto!  This is easily doubled to serve 10-12 people; you would just need two half-sheet pans (or one large one!).  I served this with flour tortillas and side dishes of Spanish rice, chili beans, and a simple green salad, along with a topping bar consisting of salsa, guacamole, sour cream, and cheese.  Yummy!

INGREDIENTS:

1 pound boneless & skinless chicken breasts, cut into strips (or chicken tenderloin strips)

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 medium onion, sliced

¼ cup olive oil

1 (1-ounce) package Fajita seasoning

Salt and fresh ground pepper to taste

DIRECTIONS:

·         Preheat oven to 400 degrees F.

·         In small bowl, whisk together olive oil and fajita seasoning mix.

·         Toss chicken, peppers, onions, and oil mixture together on a large, rimmed half-sheet pan; spread evenly.

·         Bake for 25 to 30 minutes until chicken is cooked and veggies are cooked to your liking.

·         Serve with flour tortillas, sour cream, avocado, guacamole, salsa, cheese, and all of your favorite toppings.

I served this with rice and chili beans.