Are you in the mood for something delicious and super easy to make for dinner? Try out this tasty and satisfying chicken fajita sheet pan recipe! Packed with flavor and cooked all on one pan, this recipe is perfect for busy weeknights or lazy weekends when you don't feel like cooking, but also don’t want to spend money eating out.

The chicken’s seasoning mix, which includes sea salt, peppercorn, chili powder, cumin, oregano, onion powder and garlic powder, creates a perfect combination of smoky, savory and spicy flavors that will make your taste buds dance in delight.

To prepare the dish, take the chicken breasts and slice them into strips and coat them with the spice mixture. Put those on one half of the sheet pan. The other half of the pan is reserved for a colorful array of sliced bell peppers, onions and jalapenos. Everything is then roasted in the oven until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.

While the chicken and vegetables are cooking, warm up some flour tortillas in foil in the oven for the perfect base for your fajitas. Once everything is cooked and ready to go, top the chicken and veggies with freshly chopped cilantro and serve alongside lime wedges and chopped avocado for a zesty finish.

This recipe is versatile enough to be served in a variety of settings. It makes for a great weeknight dinner at home with the family or a casual meal for a group of friends. The vibrant colors of the dish will also make it a crowd-pleaser at any potluck or gathering.

Prep Time:  10 minutes   |    Cook Time:  20 minutes   |    Total Time:  30 minutes   |    Servings:  4

Ingredients:

• ground  Stonemill  Sea Salt Grinder, to taste
• 1 teaspoon ground  Stonemill  Peppercorn Grinder
• 2 tablespoons  Stonemill  Chili Powder
• 2 tablespoons  Stonemill  Ground Cumin
• 1 teaspoon  Stonemill  Oregano
• 2 tablespoons  Stonemill  Onion Powder
• 2 tablespoons  Stonemill  Garlic Powder
• 4  Kirkwood  Chicken Breasts, sliced into strips
• 4 teaspoons  Carlini  Pure Olive Oil
• 3 tri-colored bell peppers, sliced
• 3 red onions, sliced
• 2 jalapenos, sliced
• ¼ cup chopped cilantro
• 8  Pueblo Lindo  Flour Tortillas
• 2 limes, sliced into wedges
• 2 avocados, chopped

Directions:

1. Heat oven to 375°.  
2. Line a sheet pan with aluminum foil. Reserve.
3. In a small bowl, combine spices. Reserve.   In a large bowl, combine chicken, 2 teaspoons oil and half of spice mixture. Spread on half of sheet pan. In a separate bowl, combine peppers, onions, jalapenos and remaining oil and spices.
4. Bake for 20 minutes or until chicken reaches 165°. During the last 5 minutes, wrap tortillas in aluminum foil and place in oven to warm.
5. Sprinkle cilantro over chicken and veggies. Serve with lime wedges and chopped avocado.  

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Recipe Courtesy of Chef Audrey, ALDI Test Kitchen