4 Servings

1 1/2  Lbs Chicken Thighs, Boneless, Skinless (or breasts)

Cooking Spray

1 1/2 Tbsp Taco Tuesday

2 Cups Assorted Sliced Peppers (mix of Bell, Jalapeño, Serrano, Anaheim, Poblano)

1 Tbsp Canola Oil

Flour Tortillas

Sour Cream


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.


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