Corn Tortilla Chicken Fajitas

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¾ tsp or 5g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Onions

  Raw

  2 cup, sliced or 230g

• Lime juice

  Raw

  1 tbsp or 15g

• Corn and Wheat Tortillas

  Soft yellow corn tortillas - Trader Joe's

  8 tortilla or 328g

Directions

1. Preheat oven to 400F. Coat a large rimmed baking sheet with cooking spray.
2. Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
3. Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
4. Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.
5. (source: http://www.eatingwell.com/recipe/257878/sheet-pan-chicken-fajitas/)

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