Sheetpan Fajitas

Tools

• 1 Large baking sheet
• 1 Large mixing bowl
• Parchment paper
• Aluminum foil
• 1 Tablespoon
• 1 Teaspoon

Ingredients

• 1 lb - boneless, skinless chicken breasts, pork tenderloin, or beef flank steak, cut into 1/2-inch-thick slices
• 2 red, orange, yellow, and/or green bell peppers, thinly sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves of garlic, coarsely chopped
• 2 tbsps. canola oil
• 1 tbsp. chili powder
• 1 tsp coarse sea salt
• 6 flour tortillas

Method

1. Preheat the oven to 400 °F.
2. In a large bowl, toss together chicken, peppers, onion, garlic, oil, chili powder and salt until evenly coated.
3. Cover a baking sheet in parchment paper, then spread out the mixture.
4. Bake, stirring occasionally, until vegetables are tender and the meat is cooked through, about 30 minutes.
5. During the last 5 minutes of baking, wrap tortillas in aluminum foil and place in the oven to warm.
6. Divide fajita mixture among warm tortillas and serve.