Sheet Pan Chicken Fajitas

This recipe is a family favorite because it's so easily, delicious and is packed with flavor. Peppers are an excellent source of nutrients such as vitamin C and vitamin A. The chicken provides protein, and when paired with black rice and avocado, the healthy fats, fiber, and complex carbohydrates make this an easy balanced meal that everyone in the family will enjoy.

Pro Tip: If you like this recipe, triple the fajita seasoning and store it in a glass jar. That way when you make this recipe again in the future, you only need to take out one spice jar instead of 8. It makes a difference!

Pro Tip #2: If you want this dinner on a night where you won't have much time to cook, slice the peppers and onions the night before and store in an airtight container. Marinate the chicken but drizzling olive oil and the fajita seasoning. This way you can reduce the prep to 2 minutes when all you need to do is add the veggies and chicken to a roasting pan and put in the oven.

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 green pepper, sliced

• 1 yellow onion, sliced

• 1 red onion, sliced

• ½ kilo or 1 lb chicken breast

• 1 Tbsp olive oil

• 2 Tbsp Fajita seasoning:

• 1 Tbsp cumin

• 1 tsp garlic powder

• 1 tsp oregano

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika

• 1 tsp chili powder, optional

• ¼ tsp cayenne pepper, optional

I wasn't kidding when I said this is a family favorite. Eden wouldn't even wait until I was done taking pictures to sneak a piece.

1. Preheat oven to 200°C or 400°F.

2. Chop all veggies and arrange on a baking sheet lined with parchment paper.

3. Add the chicken.

4. Drizzle olive oil and fajita seasoning over veggies and chicken and mix until evenly coated.

5. Bake for 20-25 minutes, mixing halfway.

6. Serve with brown or black rice, quinoa, whole wheat tortilla, or starchy side of your choice and guacamole.

7. Enjoy!