Sheet Pan Fajitas
Ingredients
- 1lb. boneless, skinless chicken, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 1 large red onion, sliced into thin strips
- 2 tbsp. olive oil
- 2 tsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- Salt and pepper, to taste
- Juice of 2 limes
- 8-10 small grain-free tortillas
Sauce:
- 1 cup salsa
- 1 cup of cashews
Process
- Preheat the oven to 400°F.
- In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper.
- On a large sheet pan, toss the chicken strips, sliced bell peppers, and onion with the olive oil and the spice mixture until well-coated.
- Spread the chicken and vegetable mixture out in an even layer on the sheet pan.
- Roast the fajitas in the preheated oven for 20-25 minutes, stirring once or twice, until the chicken is cooked through and the vegetables are tender and lightly charred.
- While the fajitas are cooking, make the sauce. Place the cashews and salsa in a food processor and blend until smooth.
- Remove fajitas from the over. Squeeze the lime juice over the roasted fajitas and toss to combine.
- Serve the fajitas hot, with warm grain-free tortillas and sauce. Add your choice of toppings- we like fresh avocado or guacamole.
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