A one-pan wonder that transforms weeknight dinners into a flavorful feast with bold flavors and colorful presentation.
Ingredients
Scale:
1.5 pounds Boneless, skinless chicken breasts
3 cups Bell peppers (mixed colors), sliced
1 large Onion, sliced
2 tablespoons Fajita seasoning
2 tablespoons Olive oil
Salt, to taste
Pepper, to taste
8 small Tortillas (for serving)
Optional toppings (sour cream, guacamole, cilantro), as desired
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with fajita seasoning, salt, and pepper. Toss until everything is well coated.
Spread the chicken and vegetable mixture evenly on a large sheet pan. Make sure to leave space between pieces for even cooking.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized.
Remove from the oven and let it rest for a few minutes. Then, slice the chicken into strips and toss everything together before serving.
Serve the fajita mixture in warm tortillas and top with your choice of sour cream, guacamole, or fresh cilantro.
