Sheet Pan Chicken Fajitas with Tajín Feta
Tajín Feta is the perfect topper for the sheet pan dinner that we know and love. Whip up a batch of these one pan fajitas and serve with zesty Tajín Feta and all of your favorite taco toppings for an easy weeknight dinner.
Cooking time
30 minutes
INGREDIENTS
| 1 | yellow bell pepper, thinly sliced |
| 1 | orange bell pepper, thinly sliced |
| 1 | red bell pepper, thinly sliced |
| 1/2 | red onion, thinly sliced |
| 2 tbsp | olive oil |
| 1 Ib | chicken breast, thinly sliced |
| 1 packet | taco seasoning |
| 3 oz | Athenos Crumbled Tajín Feta Cheese |
| 1 | lime, juiced |
| 1/2 cup | cilantro, chopped |
| 1 packet | tortillas, for serving |
| 1 container | guacamole, for serving |
| 1 container | pico, for serving |
| 1 container | sour cream, for serving |
Method
-
- Preheat the oven to 400 F. Line a large sheet pan with foil, spray with nonstick spray and set aside.
- Cut and core each bell pepper and place into a large mixing bowl. Add sliced onion, 1 tbsp of olive oil and half the packet of taco seasoning. Mix together until veggies are well coated.
- In a separate bowl mix together the chicken breast, remaining tbsp of olive oil and the remaining taco seasoning. Mix together until chicken is well coated in seasoning.
- Add the chicken and the fajita mixture to the the large sheet pan and spread out evenly. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165 F.
- Squeeze the lime over the fajitas and sprinkle with freshly chopped cilantro and Tajin Feta before serving.
