Sheet Pan Chicken Fajitas

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  Taco Seasoning, Packet (E.G. Old El Paso)(60g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Lime Juice, Fresh(30g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bell Pepper
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Tortilla, Corn, 6-Inch
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  Hot Sauce, Frank'S RedHot
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  Avocado
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Fresh cilantro leaves
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  Lime

Instructions

1. 1Cut the chicken breast into 1-inch strips. Slice the three bell peppers and onion into ¼-inch-wide strips.
2. 2In a large bowl, whisk together the taco seasoning packet, fresh lime juice, and olive oil until combined. Add the chicken strips, bell peppers, and onion, then toss until evenly coated.
3. 3Heat a large skillet or two medium skillets over medium-high heat. Once hot, add the chicken and vegetable mixture in a single layer (work in batches if needed to avoid crowding). Cook 12–15 minutes, stirring every 3 minutes, until the chicken reaches an internal temperature of 165°F and the peppers are tender with lightly charred edges.
4. 4Warm the corn tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable and lightly spotted.
5. 5While tortillas warm, slice the avocado and cut the lime into wedges.
6. 6Divide the cooked chicken and pepper mixture evenly into 6 airtight containers while hot. Store tortillas separately in foil or airtight bags.
7. 7Pack the sour cream, Frank's RedHot Sauce, avocado slices, and lime wedges in separate small containers alongside each portion.
8. 8To serve, warm the tortilla if desired, fill with chicken and vegetables, then top with avocado, sour cream, hot sauce, and a squeeze of fresh lime.