Easy one-pan meal with seasoned chicken strips and colorful peppers, perfect for a quick weeknight dinner.
2 (8 oz) John Soules Chicken Fajita Strips
3 Bell Peppers, sliced
1 (3 lb) Bowl & Basket White Onions, sliced
8 Ortega Flour Tortillas
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Step 2: Spread chicken strips, sliced peppers, and onions on the sheet pan.
Step 3: Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat evenly.
Step 4: Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and chicken is heated through.
Step 5: Warm tortillas according to package directions.
Step 6: Serve chicken and vegetables in warm tortillas with your favorite toppings.
Chef's Tip: Line the sheet pan with parchment paper for easy cleanup. Don't overcrowd the pan to ensure proper caramelization.
Save by using Use sale-priced John Soules Chicken Fajita Strips to skip the prep work. and Serve with Warm tortillas, sour cream, guacamole, and shredded cheese.
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