Sheet pan chicken fajita recipe!

The easiest sheet pan chicken and veggie fajitas!There is nothing easier than a one pan meal, and it's so easy to pack in a ton of veggies and variety with a meal like this. Serve these with with any toppings you love/have on hand and tortillas (or rice if you're feeling a fajita bowl) for a simple and nourishing meal.

Recipe:

3 bell peppers, sliced into strips

1/2 of a red onion, thinly sliced

1 lb chicken breast , cut into small pieces

1 tbsp chili powder

1 tbsp cumin

1 tsp garlic powder

1 tsp oregano

1/2 tsp sea salt

Black pepper, to taste

2 tbsp avocado or olive oil

2-3 tbsp enchilada sauce

1 can black beans, drained and rinsed

Tortillas (optional)

Toppings of choice (Ex: lettuce, cheese, sour cream or Greek yogurt)

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

2. Prep your veggies and chicken, then add them to the baking sheet and toss with all of the seasonings, oil, and enchilada sauce.

3. Spread into one layer and roast for 10 minutes. Give everything a good toss, then return to the oven for 10-15 minutes, until chicken reaches an internal temperature of 165°F and veggies are cooked to your liking.

4. Stir in the drained and rinsed black beans, then serve with tortillas (optional) and toppings of choice.

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