|1||package PERDUE® FRESH CUTS™ Chicken Breast Strips|
|4||tbsp olive oil, divided|
|3||tbsp dried fajita seasoning|
|2||limes, divided plus more for serving|
|1||large red bell pepper, sliced into 1/2 inch strips|
|1||large poblano pepper, sliced into 1/2 inch strips|
|1||large sweet onion, sliced into 1/2 inch slices|
|4||(6-inch) flour tortillas|
|sour cream, for serving|
|avocado slices or guacamole, for serving|
|pico de gallo, for serving|
|shredded cheddar cheese, for serving|
In a glass measuring cup, stir together 3 tablespoons of the olive oil, fajita seasoning and the juice of 1 lime. Pour the marinade over the chicken right in the tray. Marinate the chicken in the refrigerator for 2 to 24 hours.
Preheat your oven to 400 degrees F. Spray a foil-lined sheet pan with cooking spray. Spread the sliced vegetable in a single layer on the sheet pan and drizzle with the remaining 1 tablespoon of olive oil. Remove the chicken from the marinade and place on top of the vegetables.
Roast the chicken and vegetables for 20 to 25 minutes, until chicken is cooked through and vegetables are tender. Toss after about 10 minutes for even cooking. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Remove the sheet pan from the oven and squeeze the juice of the remaining 1 lime over the chicken and vegetables. Toss to coat. Wrap tortillas in foil and warm in the oven with the sheet pan fajitas for the last 5 minutes of cooking time.
Place warm tortillas in a tortilla warmer to keep warm. Transfer Sheet Pan Chili-Lime Chicken Fajitas to a serving platter. Fill warm tortillas with Chili-Lime Chicken and Vegetables. Top with desired topping. Serve with a glass of fruity sangria.