Sheet Pan Fajita Dinner

This meal comes together quickly—a great go-to for busy nights.

Top it with prepared Guacamole and Poco Picante Salsa to complete the meal!

Ingredients

2 bell peppers

1/2 red onion

1 1/2 lbs (675 g) boneless, skinless chicken breasts or flank steak

1–2 tbsp Taco Seasoning

2 tbsp oil

12 small whole-grain or corn tortillas

1 cup grated cheese, preferably low fat

Optional toppings:

1 recipe prepared Guacamole

Arrange racks in top and bottom third of oven. Preheat broiler to high.
Meanwhile, thinly slice peppers and onion. Cut chicken into bite-size pieces. Place veggies and chicken on a lined sheet pan. Add oil and seasoning; toss to evenly mix, then spread out in a single layer.
Broil, rotating pan and stirring often, until cooked through, 8–10 min.
Wrap tortillas in foil; place on bottom rack in oven for last 3 min of cooking.
Remove both from oven; sprinkle cheese over chicken mixture. Serve in warm tortillas with toppings, as desired.