One Pan Chicken Fajitas

1

Preheat oven to 425 degrees F and grease a large baking sheet with 1-2 tablespoons avocado oil.

2

In a large mixing bowl, add the chicken strips, sliced peppers, sliced onions, 2 tablespoons avocado oil, chili powder, chipotle powder, garlic powder, sea salt and mix until chicken and vegetables are coated with oil and spices. Add more oil if needed. Spread on baking sheet.

3

Pour chicken and veggies onto the baking sheet and spread out to create an even layer.

4

Bake for 20-25 minutes or until chicken is cooked and the vegetables are tender and browned. Flip chicken over half-way through. You can also flip the vegetables if needed.

5

Serve on a tortilla (grain-free or gluten-free), lettuce wrap or with brown rice (no wrap).

6

Store leftovers in an air-tight container in the fridge for up to 3 days.

7

Optional toppings: guacamole, salsa, tomatoes, lettuce, sour cream, cilantro, hot sauce.