Quick and Easy Baked Chicken Fajitas

I love few things more than I love a good sheet pan dinner. You combine all the ingredients, throw it on a pan, and into the oven it goes. Often done in 25-min or less, this is one of my go-to meal prep tricks for busy weeknight dinners. This particular recipe is one of the most popular sheet pan dinners at our house - the only other prep required is warming some small corn tortillas, and gathering your favorite fresh toppings like avocado, cilantro, and dairy-free cheese (my favorite is So Delicious). We also enjoy these prepared burrito bowl style over brown rice or quinoa or just as is - piled up on a plate. Whatever way you choose to whip up this easy baked fajita recipe, I hope you enjoy.

xoxo

Tessa

INGREDIENTS

2 chicken breasts, sliced into thin strips

3 bell peppers, cut into strips OR, for an AIP compliant version, use zucchini and squash

1/2 red or sweet onion, cut into strips

2 tbs olive oil

1 tbs lime juice

herbs and spices:

2 tbs cumin

2 tsp onion powder

1/2 tsp oregano

dash of chili powder

1 tsp garlic salt

1/2 tsp black pepper

optional: fresh cilantro

DIRECTIONS

• Preheat oven to 400

• Combine sliced chicken, peppers and onions in large mixing bowl

• Add olive oil, lime juice and spices (if using cilantro - save for the end)

• Spread mixture in a single layer on a greased baking sheet

• Bake 25 minutes or until chicken is cooked thoroughly (helpful tip: flip meat and veggies halfway through for an even cook)

• Sprinkle final bake with fresh cilantro and pile into warmed tortillas, on top or rice or just your plate

• Enjoy!