Sheet Pan Chicken Fajitas

  

You can use whatever protein you want, obviously the times will have to change. I highly recommend chicken thighs instead of breasts since you really don't need to worry about over cooking the thighs.

Ingredients:

• 2 tbsp olive oil
• 2 medium onions
• 3 bell peppers
• Taco seasoning to taste
• 4 lbs boneless skinless chicken thighs, about 12 medium thighs
• Tortillas
• Lime
• Sour cream
• Tomato
• Avocado
• Salad greens
• Re-fried beans

Directions:

1. Cut ends off of onions, peel skin, and slice pole to pole.
2. Remove stem and seeds from pepper, slice into strips.
3. Place peppers and onions on a sheet pan with olive oil, salt, and a light dusting of taco seasoning
4. Broil under high heat for 8 minutes or until tips start to blacken
5. Mix peppers and onions and place chicken thighs upside down on top of the peppers and onions
6. Top chicken thighs with salt and taco seasoning. Broil for 7 minutes on high
7. Flip chicken, top with salt and taco seasoning. Broil for another 6-7 minutes until charred.
8. If chicken is not done (160+) degrees in the thickest part, turn off oven, move chicken to the middle and allow to coast to 160 degrees.
9. Remove pan from oven, tent with foil, and let rest 10 minutes.
10. Slice thighs lengthwise, across the grain, to serve
11. Serve with the rest of the ingredients