Consumer Tip: Make once, eat twice! Sheet Pan Chicken Fajitas…a great meal to make on a weekend and enjoy again for quick lunch or dinner during the week.
2 lbs. of Chicken Tenderloins
3 Bell Peppers of any color
1 Yellow Onion
2 Packets of Fajita Seasoning
Preheat oven to 400°.
Line one large or two medium sheet pan(s) with non-stick foil.
Cut peppers and onions into long strips.
Halve the lime.
Place peppers and onion into a large bowl, add a few drizzles of olive oil, one packet of fajita seasoning and the juice of half the lime. Toss to mix and coat. Spread peppers and onions onto one-half of a large sheet pan or onto an entire medium sheet pan.
To the same bowl, add chicken, a few drizzles of olive oil, one packet of fajita seasoning and the juice of the other half of the lime. Toss to mix and coat. Spread chicken onto one-half of the same large sheet pan or onto an entire medium sheet pan.
Bake for 15 minutes, turn chicken and bake for another 15 minutes or until chicken is fully cooked and vegetables are baked to desired doneness.
Add chicken and vegetable to tortillas along with toppings such as guacamole, sour creme, shredded cheese, etc.
Serve alone or with rice.
Theresa Rose DeGray
Attorney at Law
Consumer Legal Services, LLC
501 Boston Post Road, Unit #23
Lower Level Suite 103
Orange, CT 06477
Office: 203-713-8877 | Cell: 203-814-0600 | Fax: 203-738-1062
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