This 1 sheet pan chicken fajitas is sure to be a stellar dinner any night of the week. If you want to meal prep this it can be stored in the refrigerator for up to 2 days. Serve it up with canned low sodium beans, 90 second brown rice with some cilantro and lime added in and you’ve got an easy satisfying meal in less than 30 minutes.

 How It’s Made:

1. Preheat oven to 425
2. In a bag place the chicken, spices, and oil and mix to let marinade
3. Slice the fajita mix into smaller pieces
4. Cut the end off the poblano and get rid of the seeds
5. Slice the polano in the same size strips as the fajita fix
6. Toss the vegetables in with the chicken and give a few shakes
7. Place a piece of parchment on a baking sheet
8. Dump the mixture onto the sheet and space out where nothing is touching
9. Bake for 30 minutes

Serves 4

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