1 1/2 Lbs Chicken Thighs, Boneless, Skinless (or breasts)
1 1/2 Tbsp Taco Tuesday
2 Cups Assorted Sliced Peppers (mix of Bell, Jalapeño, Serrano, Anaheim, Poblano)
1 Tbsp Canola Oil
Salsa (if Desired)
Preheat oven to 375º.
Place chicken on a sheet pan and spray with cooking oil. Sprinkle on 1 tbsp Taco Tuesday.
Clean and slice your assorted peppers and place on a separate sheet pan. Add 1 tbsp canola oil and sprinkle with 1/2 tbsp Taco Tuesday. Toss to evenly distribute.
Place both sheet pans in oven and bake until chicken registers 165º. Remove and rest for 5 minutes. Slice chicken.
Assemble your fajitas. I used sour cream, sliced avocado and salsa. Served with Black Bean & Corn Salad on the side.