4 boneless, skinless chicken breasts (or approximately 6 thighs)
4 bell peppers
1/2 large onion, or 1 small onion
Olive oil (1-2 tbsp)
Fajita seasoning packet (2-3 tbsp)
2 garlic cloves, minced
10 small whole wheat tortillas
For serving: cheese, salsa, sour cream or plain greek yogourt, guacamole
Preheat the oven to 425 F (I used convection bake)
Thinly slice the peppers and onion and place in a large bowl.
Cube the chicken into 1/2 inch pieces and put in the same bowl.
Drizzle everything with olive oil.
Add seasoning and garlic. Toss until everything is nicely coated.
Spread the chicken and veggie mixture evenly onto 2 lined sheet pans. It's important not to over-crowd a pan when roasting.
Bake for 25 mins, stirring half way.
In the last 5 minutes of baking time, wrap the stack of tortillas in aluminum foil and place in the oven to warm up.
Squeeze lime juice onto chicken and veggies after you pull them out of the oven.
Assemble the fajitas by putting the chicken and veggie mix into the tortillas and topping with cheese, salsa, sour cream / plain greek yogourt, guacamole, shredded lettuce, or whatever you like!
You can prepare the meat and veggies ahead of time and allow them to marinate with the oil and seasonings for even more flavour.
This makes a great freezer meal. Just put your chopped chicken and veggies in a freezer bag with the oil, seasonings and garlic to freeze. Thaw it in the fridge overnight and then proceed normally at step 6 when you're ready to eat it.
You could also fry the chicken and veggies in a skillet, but then it wouldn't be sheet pan fajitas :)