Sheet Pan Chicken Fajitas
with Peppers and Feta
Sizzling fajitas make everyone else in the restaurant wish they had ordered them too! We've converted this festive favourite into a simple sheet pan supper at home. Quick, easy and full of flavour!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
160 g
Sweet Bell Pepper
113 g
Yellow Onion
½ cup
Tomato Salsa
3 tbsp
Sour Cream
(Contains Milk)
2 tbsp
Mexican Seasoning
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices.
Pat chicken dry with paper towels. Cut crosswise into 1/2-inch slices, then cut each slice into 1/2-inch strips.
Add chicken, peppers, onions, Mexican Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and half the Mexican Seasoning per sheet.) Season with salt and pepper, then toss to combine. Arrange chicken and veggies in a single layer.
Roast in the middle of the oven, tossing halfway through, until veggies are tender and chicken is cooked through, 14-16 min.**
Wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Divide tortillas between plates. Top with salsa, chicken and veggies, sour cream and feta.
