Sheet Pan Chicken Fajitas

Ingredients

• 12.5 oz boneless skinless chicken breast, sliced
• 2 medium bell peppers, sliced
• 1 medium onion, sliced
• 2 flour tortillas, 8-inch
• 1.5 tbsp olive oil
• 4 tbsp salsa
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp fine salt

Instructions

1. Heat the oven to 425 F. Toss the sliced chicken, bell peppers, and onion on a sheet pan with the olive oil, chili powder, cumin, and salt until evenly coated, then spread into a single layer.
2. Roast 15 to 18 minutes, stirring once halfway, until the chicken is cooked through and the pepper edges are charred and blistered.
3. In the last 2 minutes, wrap the flour tortillas in foil and warm them in the oven until soft and pliable.
4. Pile the chicken and vegetables into the warm tortillas and top each with a spoonful of salsa.

Nutrition (per serving)

Calories

546

Protein

47 g

Fat

20 g

Carbs

43 g