Sheetpan Chicken Fajitas


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3 chicken breasts boneless
skinless, cut into thin strips
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1 green bell pepper
sliced
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1 red bell pepper
sliced
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1 yellow bell pepper
sliced
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1 purple onion
sliced
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3 clove garlic
minced
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½ tsp salt (if seasoning is salt free)
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¼ tsp pepper
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3 Tbsp olive oil
Tortillas, corn, flour or hard corn shells
 Toppings of choice (sour cream, salsa, etc.)





Combine everything except the tortillas and toppings on a cookie sheet in a single layer. Bake at 425° for 20 minutes.
Serve in flour or corn tortillas with optional toppings such as chopped cilantro, sour cream, salsa, guacamole, shredded cheese.

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