Sheet Pan Fajitas
1 lb boneless, skinless chicken breast
2 tbsp extra virgin olive oil
1 tbsp chili powder
2 tsp ground cumin
1 tsp garlic powder
¾ tsp salt
1 large red bell pepper
1 large yellow bell pepper
1 large yellow onion
4 low carb tortillas
1 pkg instant Brown rice – side (cook according to package)
1 head of romaine (cleaned and chopped) – side
Optional: sour cream, cilantro, avocado, pico de gallo
- Preheat oven to 400 degrees. Coat large baking sheet with cooking spray.
- Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and veggies to prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Leave the pan there and turn broiler to high. Broil until the chicken is cooked through and vegetables are browning in spots, about 5 minutes longer. Remove from oven.
- Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo if desired.