CHICKEN FAJITAS

INGREDIENTS

• 3 bell peppers (sliced)
• 2 chicken breasts (about 1 lb, sliced)
• 2 Tablespoons olive oil
• 2 Tablespoons Fajita seasoning
• 8 small flour or corn tortillas
• Kosher salt and pepper to taste
• Optional toppings: Fresh limes Fresh limes, chopped cilantro, avocado slices or guacamole, shredded cheese, sour cream

INSTRUCTIONS

• Preheat the oven to 415°F.

• Place the bell peppers onto a large rimmed baking sheet and bake for 3 to 5 minutes, while you slice the chicken.

• Then place the chicken on the pan and drizzle the olive oil over the top and sprinkle on the Fajita seasoning. Toss to coat.

• Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are fork tender. I like to stir the vegetables half way through, and drain off any excess liquid from the pan around 15 minutes. If you like your vegetables a little more browned, bump up the heat to 425°F half way through. Add salt and pepper to taste.

• Enjoy the fajita chicken inside a tortilla, on top of a bed of rice or salad if you’re watching your carbs. Top with your favorite toppings.