One-pan baked chicken fajita

Serves 4

Chef, Claire Tansey makes cooking dinner for your family easier with this one-pan baked chicken fajita recipe.

2 tbsp

canola oil

1 tsp

chili powder

1/2 tsp

oregano

1/2 tsp

salt, divided

1/4 tsp

garlic powder

boneless, skinless chicken breasts

red or yellow peppers, sliced

green pepper, sliced

red onion, thinly sliced

1 cup

grated cheddar

Preheat the oven to 400F. Line a large baking sheet with parchment or foil. If using foil, spray the foil with cooking spray.
Stir oil with chili powder, oregano, salt and garlic powder. Place chicken breasts in a row on prepared sheet. Smear about half of spice mixture over each one.
Combine peppers and onion with remaining spice mixture in a large bowl. Mix well to coat everything then place in an even layer on prepared sheet.
Bake 30 to 35 minutes or until chicken is springy when pressed and cooked through. Sprinkle chicken with cheese and bake another 2 to 4 min or until melted.