Sheet Pan Chicken Fajitas

Makes 4 servings; 30 minutes total time

Ingredients

• 1 tbsp olive oil

• 1 tbsp fajita or taco seasoning

• 2 tsp lime juice

• 2 tsp soy sauce

• 1 tsp vinegar

• 1/4 tsp each salt & pepper

• 2 cloves garlic, minced

• 2 chicken breasts, cut into 1-inch pieces

• 1/2 each red, green, yellow and orange pepper, sliced

• 1 small red onion, sliced

• 1/2 cup shredded tex mex cheese

• 1/4 cup chopped cilantro

• Lime wedges, to serve

• Corn or flour tortillas, to serve (optional)

Instruction:

1) Preheat oven to 450 F. Mix olive oil, seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl.

2) Pour marinade over chicken in a resealable plastic bag or in a large bowl and let marinate for 15 minutes. Meanwhile, slice peppers and onions and place on a large baking sheet lined with parchment paper.

3) Add chicken to sheet pan with veggies and bake on lowest oven rack for 15 minutes, tossing once halfway through.

4) Remove from oven and turn oven to broil. Sprinkle chicken and veggies with cheese, then return to oven and bake for 2 minutes until cheese is melted.

5) Remove from oven, garnish with cilantro and lime wedges then serve and enjoy!

Storing:

Leftovers will last for 3-4 days in the fridge - reheat in the microwave for 1-2 minutes, sprinkling water overtop first. This recipe does not freeze well.

NUTRITIONAL INFO: Calories: 300kcal | Carbohydrates: 3g | Protein: 28g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 87mg | Sodium: 387mg | Potassium: 472mg | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 4.1mg | Calcium: 114mg | Iron: 0.6mg