Chicken Fajita Sheet Pan

Name: Chicken Fajita Sheet Pan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: ground Stonemill Sea Salt Grinder, to taste; 1 teaspoon ground Stonemill Peppercorn Grinder; 2 tablespoons Stonemill Chili Powder; 2 tablespoons Stonemill Ground Cumin; 1 teaspoon Stonemill Oregano; 2 tablespoons Stonemill Onion Powder; 2 tablespoons Stonemill Garlic Powder; 4 Kirkwood Chicken Breasts, sliced into strips; 4 teaspoons Carlini Pure Olive Oil; 3 tri-colored bell peppers, sliced; 3 red onions, sliced; 2 jalapenos, sliced; ¼ cup chopped cilantro; 8 Pueblo Lindo Flour Tortillas; 2 limes, sliced into wedges; 2 avocados, chopped

6 steps

Prep:10minCook:20min

An easy to make and easy to clean up delicious quick meal!

Updated at: Thu, 17 Aug 2023 00:21:14 GMT

Nutrition balance score

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Ingredients

4 servings

Sea Salt Grinder

ground, to taste

1 teaspoonground Stonemill Peppercorn Grinder

2 tablespoonsChili Powder

2 tablespoonsGround Cumin

1 teaspoonOregano

2 tablespoonsOnion Powder

2 tablespoonsGarlic Powder

4Chicken Breasts

sliced into strips

4 teaspoonsOlive Oil

¼ cupcilantro

Instructions

Step 1

Directions:

Step 2

Heat oven to 375°.

Step 3

Line a sheet pan with aluminum foil. Reserve.

Step 4

In a small bowl, combine spices. Reserve. In a large bowl, combine chicken, 2 teaspoons oil and half of spice mixture. Spread on half of sheet pan. In a separate bowl, combine peppers, onions, jalapenos and remaining oil and spices.

Step 5

Bake for 20 minutes or until chicken reaches 165°. During the last 5 minutes, wrap tortillas in aluminum foil and place in oven to warm.

Step 6

Sprinkle cilantro over chicken and veggies. Serve with lime wedges and chopped avocado.