Sheet Pan Chicken Fajitas

This recipe is definitely one you can make on a weeknight. You could even prep the chicken and veg the night before to make it faster - there's no harm in letting it marinate overnight. I have done this in the past.

I make this all the time because it's so easy, and to my surprise, the whole family likes it. 

Sometimes we serve this with crispy taco shells and occasionally I'll make my own tortillas, but I also always keep store-bought ones in the freezer for emergencies.  

>>Homemade Flour Tortillas
>>Homemade Flour Tortillas II

I'll try to take some better pictures next time - the lighting in my kitchen/dining room isn't the best at night. Pictures always turn out better when the sun's shining in. 

Sheet Pan Chicken Fajitas

Ingredients

• 1 packet of taco seasoning mix
• 1/2 a lime, juiced
• 2 tablespoons olive or avocado oil
• 2-4 chicken breast halves, sliced in half lengthwise
• 1 red bell pepper, seeded and sliced
• 1 large onion, peeled and thinly sliced
• 1 cup sliced mushrooms
• toppings of choice
• tortillas or taco shells

Directions

1. Preheat the oven to 450F
2. Combine the taco mix with lime juice and oil. 
3. Toss the chicken, pepper, onion and mushrooms in the seasoning mixture, and spread out in a single layer on a baking sheet (or 2 if needed). 
4. Bake for about 20 minutes or until chicken is cooked through and veggies are golden. You will need to toss/turn everything once or twice during cooking.
5. Serve with toppings of your choice.

>> Guacamole
>> Pico de Gallo