Sheet Pan Fajitas
Quick Mexican Rice with Chiles
Ingredients
- 2 lb chicken tenderloins
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tomatoes, cut into wedges
- ¼ cup olive oil
- 3 Tbsp Mexican seasoning
- 1 (19-oz) pkg corn tortillas
- 2 limes, cut into wedges
Instructions
- Preheat oven to 425°F.
- Place a large rimmed baking sheet in oven to heat while oven preheats.
- Toss together chicken, onions, bell peppers, tomatoes, oil and Mexican seasoning in a large bowl.
- Carefully spread mixture in a single layer on preheated baking sheet.
- Bake 20 minutes or until chicken is done and vegetables are tender.
- Serve in tortillas with lime wedges.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 cup long-grain rice
- 1 (10-oz) can diced tomatoes with green chilies
- 2 cups chicken broth
Side Dish Instructions
- Heat oil in a saucepan over medium heat.
- Add rice; cook 4 minutes, stirring constantly. Add tomatoes, stirring to combine. Pour in broth; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes. Fluff with a fork and season with salt and pepper.
Classic Meal Plan
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