Chicken and Veggie Fajitas

Name: Chicken and Veggie Fajitas
Total time: 45 min
Ingredients: 2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets sliced in half horizontally to create four chicken breast fillets and cut into strips, 1/4 -inch x 1 to 1 1/2-inches long; 1 large onion, sliced 1/4” X 1.5”; 2 large bell peppers, sliced 1/4” X 1.5”; 3 tablespoons olive oil; 2 teaspoons salt; 1/2 teaspoon ground black pepper; 1 teaspoon smoked paprika; 1 1/2 teaspoons chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Chopped cilantro (optional); 1 lime (optional)

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Using a baking sheet and parchment paper for easy cleanup, this recipe is the perfect weeknight dinner. Making this recipe for one? No problem. This spicy, Mexi

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Cooking tools:

Instant-read thermometer
Oven
Baking sheet
Parchment paper
Aluminum foil
Mixing bowl
Chef's knife
Cutting board
Measuring spoon
Serving bowl

Ingredients

2 Sanderson Farms® Boneless Skinless Chicken Breast Fillets sliced in half horizontally to create four chicken breast fillets and cut into strips, 1/4 -inch x 1 to 1 1/2-inches long
1 large onion, sliced 1/4” X 1.5”
2 large bell peppers, sliced 1/4” X 1.5”
3 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
Chopped cilantro (optional)
1 lime (optional)