Sheetpan Chicken Fajitas

3 chicken breasts boneless

skinless, cut into thin strips

1 green bell pepper

sliced

1 red bell pepper

sliced

1 yellow bell pepper

sliced

1 purple onion

sliced

3 clove garlic

minced

2 Tbsp fajita seasoning

½ tsp salt (if seasoning is salt free)

¼ tsp pepper

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.