Oven Baked Chicken Fajitas

Sheet Pan Chicken Fajitas

1 pound boneless, skinless chicken--I use Costco Chicken Tenders

2 peppers, red, yellow or orange

1 poblano pepper--these are very mild and add a great flavor, green pepper can be substituted

2 jalapenos--do not use seeds or membranes for a milder flavor. I do wish there was a way to know just how hot a jalapeno is! I always use food prep gloves when handling jalapenos. I have learned the hard way. Jalapenos add a wonderful flavor. We love them!

1 large onion

2 tablespoons taco seasoning, I make my own because I have to do something with all the Penzys spices I own! I'm sure you could use a package mix. Penzys also has a yummy Fajitas blend. So many choices. I think the point is to season well!

2 tablespoons olive oil

8-10 tortillas

garnishes such as cilantro, lime wedges, guacamole, sour cream, salsa

Preheat oven to 425 degrees. Brush a large sheet pan with oil.

Cut the chicken against the grain into 1/4 to 1/2 inch wide strips

Cut bell and poblano peppers into long thin slices--1/4 inch wide

Slice the jalapenos into thin rounds (remove seeds and membranes first)

Cut ends off of onions. Cut in half from pole to pole. Cut into thin slices

Scatter peppers, onions and chicken on sheet pan. Sprinkle with taco seasoning and drizzle with olive oil. Use tongs to toss until everything is coated--spread in an even layer. Bake uncovered for 30 minutes, stirring half way through. Serve on warm tortillas with lots of garnishes.