- You’ve heard of Taco Tuesdays – now meet Fajita Fridays! This Mexican favorite has never been easier. Simply toss together chicken breasts, zucchini and grape tomatoes with a flavor-packed seasoning blend, then spread in an even layer on a sheet pan and bake for 20 minutes. Serve on tortillas with sour cream and Cheddar cheese and wait for everyone to say Viva Fajita! Serves 6.
- Item: 262209
ONE Pan Fajita Mix
¼ cup olive oil
¾ pound boneless skinless chicken breasts, sliced ¾ pound flat iron or sirloin steak
sliced 2 red, green and/or yellow bell peppers
sliced 1 small onion, sliced
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- In a gallon freezer bag, combine first 2 ingredients. Seal well and mix thoroughly. Add remaining ingredients. Seal well and toss to coat well.
- Transfer to baking sheet in an even layer. Bake until chicken is no longer pink in center and veggies and steak are desired doneness, about 15 minutes, stirring halfway through. Serve garnished as desired.
Makes about 6 servings.
INGREDIENTS: Chicken soup base (salt, dextrose, maltodextrin, cornstarch, sugar, dehydrated onion, hydrolyzed vegetable protein [hydrolyzed corn protein, sunflower oil], yeast extract, soybean oil [processing aid], silicon dioxide [anticaking], rendered chicken fat with natural flavoring, spice extractive [color]), minced onion, garlic powder, chili powder, spices.
Manufactured in a facility that processes milk, soy, tree nuts and wheat.
Contains bioengineered food ingredients.
No gluten ingredients.