Favorite Sheet Pan Fajitas

I’ve been trying some fun, new recipes. I try to stay on the rather healthy side, especially now with all the pantry snacks taunting me throughout the day. And though I am a fan of a good breakfast, I find myself experimenting lunch/dinner recipes more.

I thought I’d start sharing some of my favs. . .

After living in Tucson, Arizona for four years, Mexican has grown on me, and is probably now in my favorite food genres. I also enjoy simple, easy, yet healthy. SO here we go,

~~~disclaimer: not applying measurements due to personal preference. I am an “eyeball chef,” which seems to have worked for me . . you also might be cooking for just yourself or 10 people (due to the suggested crowd per quarantine)~~~

Ingredients:

• Chicken Breasts

• Fajita Seasoning

• Olive Oil (extra virgin if you desire)

• Your Choice of Colored Bell Peppers

• One White Onion

• Jalapeños (if you dare)

• Cilantro

• Limes

• All ~your~ favorite Fajita toppings/shells, whatnot
  

What to Do:

• Cut the chicken and mix oil and seasoning in ziplock or bowl… (personal tip: let marinate overnight or for a day for best flavoring)

When ready to cook:

• Cut peppers, and onion, (and jalapeños)

• Place on sheet pan

• Mix in seasoned chicken

• Toss and lay even

• Bake in conventional oven @ 425 degrees for 20-25 minutes (make sure chicken is cooked through)

• While baking, prepare all your toppings, because you will want to bite into these when ~HOT~

xoxo enjoy,

Morg