Since fajitas were our “engagement meal” I set out to learn how to make them at home. I’ve tried quite a few recipes over the years and this one is by far my favorite! It’s so delicious and easy—I make them at least once a week. And when you serve them with lettuce wraps and tortillas they’re gluten free and low carb, too!

Your chicken and veggies are cooked to perfection on one sheet pan, meaning the flavors all get a chance to mingle and become oh so tasty. And that’s it! They’re ready to serve with your favorite toppings. Then dig in!

 

Ingredients:

2 tsp. Chili Powder

1 tsp. Salt

1 tsp. Paprika

1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/4 tsp. Cayenne Pepper

1/2 tsp. Cumin

1 lb. Boneless Skinless Chicken Breasts or Tenders sliced thinly

Homemade Fajita seasoning

2 Large Bell Peppers (I used Red and Yellow)

1 Large Onion Sliced Thinly

2 Tbsp. Olive Oil

Directions:

On a Sheet Pan lay Chicken Strips, Bell Peppers, and Onion

Drizzle with Olive Oil

Sprinkle with Homemade Fajita Seasoning

Toss with Tongs or Spatula to get everything evenly coated

Bake at 350 Degrees for about 25-30 minutes (Stir halfway through)

Serve in Lettuce Wraps or Tortillas with Cheese and your favorite toppings!

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: Line your baking pan with foil to make clean up as easy as tossing the foil away.

Photo attribution and recipe courtesy of: Passion for Savings.