Fajitas are an easy way to get delicious vegetables and protein. You can switch out the chicken for thinly cut steak or use the vegetables for a meat-free version!
The key to this recipe is to cut the chicken breast thinly. Otherwise, it takes a long time to cook and you might burn the vegetables.
Makes 6-8 servings
3 chicken breasts or 1 pound thinly sliced flank steak
2 onions
2-3 bell peppers
Olive oil
3 T fajita seasonig (store bought or homemade)
6-8 tortilla shells small/medium
1 – 2 tsp lime juice
Cilantro, pico de gallo, sour cream, gucamole optional
Preheat oven to 425.
Slice chicken, onions, and peppers thinly.
Toss in olive oil and fajita seasoning.
Spread out over a baking sheet evenly.
Bake for 30-35 minutes or until the chicken is cooked through (165 internal temp).
Take out of the oven and sprinkle with lime juice.
Dish up and top with your favorite toppings!