Sheet Pan Fajitas

2 Tbsp CWG Tex Mex Blend
1/2 tsp CWG Pink Himalayan Sea salt
1/2 tsp CWG No salt Onion Black Pepper
1 ½ lbs boneless, skinless chicken, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 orange bell pepper, cut into strips
1 red onion, cut into strips
3 cloves garlic, minced
3 Tbsp olive oil
¼ cup chopped fresh cilantro or parsley
2 Tbsp freshly squeezed lime juice
6 8-inch flour or corn tortillas, warmed
optional shredded cheese

INSTRUCTIONS

Preheat oven to 425 degrees. Lightly oil a baking sheet or coat with nonstick spray. Combine Tex Mex, sea salt and onoin black pepper. Place chicken strips, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and Tex Mex mixture; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro/parsley and lime juice. Serve immediately with tortillas and optional cheese

Written by Derak Green

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Sheet Pan Fajitas

INSTRUCTIONS

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