The Cobb Group Blog

It’s healthy, low fat, low carb, Paleo and Whole30 compliant. I usually double it and do one batch with steak (although you don’t cook the steak as long) and the other with chicken. I bought a Nordicware sheet pan at Walmart, and I can cook both batches on one. It’s gigantic!

An easy and family friendly one pan dinner!  Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap!

Servings: 6

: 241 kcal

: Kathi @ Laughing Spatula

Ingredients

• 1 pound chicken breasts - sliced thinly

• 1 red pepper - sliced

• 1 green pepper - sliced

• 1 yellow pepper - sliced

• 1 onion - halved and cut slices

• 1/4 cup olive oil

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 1/2 teaspoon garlic powder

• Pinch of chili flakes

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

Instructions

1. Preheat oven to 400

2. In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.

3. Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.

4. Spread out evenly.

5. Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.

6. Serve with tortillas, sour cream, avocado and all your favorite fajita fixins! 

   Click here to view the original recipe. Her pictures are much nicer than my own!!