Katie's Sheet Pan Fajitas
Ingredients
- 2 pounds boneless, skinless chicken cut into thin slices
- 1 (1-oz. pkt.) Kinder's Fajita Blend seasoning or 1/4 cup taco seasoning
- 1 tablespoon olive oil
- 1 lime juiced
- 1/2 large red onion sliced thin
- 1 red bell pepper seeded and sliced thin
- 1 green bell pepper seeded and sliced thin
- 1-2 small zucchini seeds removed and cut to match the size of bell peppers
- salsa, guacamole, avocados, cheese, pico de gallo, tortillas, rice or riced cauliflower options for serving
Instructions
- In a large bowl, which the taco seasoning, oil and lime juice together. Add chicken cover with plastic wrap. Refrigerate for one hour.
- Remove chicken from refrigerator. Preheat oven to 350℉. Spray two large sheet pans with nonstick cooking spray and set aside.
- At the end of one of the sheet pans, add the vegetables. Add chicken to the other end and to the second pan. Do not overcrowd the pan!
- Bake until the chicken is cooked through and veggies are tender crisp.
- Serve as desired with tortillas or in a bowl.