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Sheet pan chicken fajitas Recipe

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This recipe for Sheet pan chicken fajitas is from Moms Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 boneless skinless chicken breast
2 teaspoons kosher salt
Several turns of freshly ground pepper
1 tablespoon of chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1 1/2 tablespoons of olive oil
1 tablespoon freshly squeezed lime juice
1/2 tablespoon soy sauce
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 small red onion
Tortillas warm
Shredded cheese

Preheat oven to 450F. Place chicken in between two pieces of wax paper or plastic wrap. With a meat Mallet or tin can pound chicken to an even thickness. In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika. Divide spice mixture in half. In a large plastic storage baggie, combine 1 tablespoon of olive oil, lime juice, soy sauce and 1/2 of the spice mixture. Add chicken to plastic storage baggie and turn to coat, let chicken marinade at room temperature while slicing peppers and onions. Slice peppers and onions into 1/4 inch slices. Add peppers and onions to sheet pan, drizzled with 1/2 tablespoon of olive oil and sprinkle with remaining spice mixture, turning to coat . Move bell peppers and onions to outer edges of sheet pan and place chicken in the middle. Cook at 450 for 12 to 15 minutes. Use a meat thermometer to check for doneness ( 170F ). Let rest about 10 minutes and cut into strips.
Tortillas can be wrapped in a foil packet and heated in the oven while chicken is resting. Serve fajitas in warm tortillas with lettuce, Tomatoes, cheese, and salsa.




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