Sheet Pan Chicken Fajita

If you are every feeling like you do not have any time during the week to make a delicious meal, always rely on sheet pan dishes. They are quick and easy to make, as well as using very few dishes. This week has been no exception and I have been particularly swamped at work; therefore, I made sheet pan chicken fajitas.

Ingredients

• 2 tablespoons oil (olive, avocado, etc.)

• 1 tablespoon chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cumin

• salt and pepper to taste

• 3 bell peppers (I use two green and one red)

• 1 medium yellow onion

• 1.5 lbs chicken breasts

Directions

1. Combine chili powder, onion powder, salt, pepper, and cumin.

2. Heat oven to broil.

3. Line baking sheet with foil or parchment paper.

4. Julienne bell peppers and onion; place on baking sheet. Toss vegetables with 1 tablespoon of oil and 1/4 of spice mixture.

5. Slice chicken into 1/4-inch thin slices.

6. Broil vegetables for 10 minutes or until vegetables start charring. If you like additional charring on your vegetables, then leave in for a little longer.

7. While the vegetables are broiling, toss chicken slices, remaining spice mixture, and one tablespoon of oil. Set aside.

8. Once vegetables finish, put chicken on top of the vegetables and put the baking sheet back into the oven. Broil for another 5 minutes until the chicken is cooked to 165 degrees internally.

9. Remove from oven and assemble fajitas.

Eat fajitas on a flour tortilla and pair with rice or create a fajita bowl with rice as the base.