Sheet Pan Fajitas (Chicken or Steak)

Serves 4

1 lb Flank steak (or boneless skinless chicken breast)

3 large Bell peppers (sliced thinly)

1 large Yellow onion (sliced thinly, ~2 cups)

2 tbsp Olive oil (or avocado oil)

2 tbsp Fajita seasoning

1 tbsp Lime juice (from 1 small lime)

2 tbsp Fresh cilantro (optional; finely chopped)

Preheat the oven to 400 degrees F. Pat the steak dry with paper towels.

 Slice the steak (or chicken) into thin strips, going against the grain, about 1/4 inch thick for steak or 1/2 inch thick for chicken. If any of the pieces are too long, slice them in half lengthwise.

 Add the steak or chicken, sliced peppers and onions, olive oil, fajita seasoning and lime juice to a large mixing bowl. Toss well to combine.

 Transfer the steak (or chicken) and vegetables to a large sheet pan and spread into an even layer.

 Roast sheet pan fajitas in the oven for 15-18 minutes, until the steak (or chicken) is browned and the vegetables are tender. (Don’t cook for too long, otherwise the steak will dry out and get tough.)

 Remove from oven and toss with fresh cilantro before serving.