Sheet Pan Chicken Fajitas

• 1 1/2 pounds boneless skinless chicken breasts sliced into 1/2-inch thick strips
• 3 bell peppers sliced into strips
• 1 yellow onion thinly sliced
• 2 cloves minced garlic
• 3 Tablespoons oil (vegetable or canola oil)
• 8-10 small flour tortillas
• Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Fajita Seasoning:

• 1 Tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano leaves
• Salt and pepper

Instructions:

1. Lightly grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
2. Preheat oven to 425 degrees F.
3. Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
4. Cook for 15-20 minutes or until chicken is cooked through. Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
5. Remove everything from the oven. Serve in warm tortillas with extra toppings, if desired.

Healthy Substitutions:

Use plain Greek yogurt in place of sour cream or whole-grain/whole-wheat tortillas.