Fajita Chicken Peppers and Corn

What you need

• 1.5 lbs boneless, skinless chicken breasts, sliced into strips
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 cup frozen corn kernels, thawed
• 1 medium onion, sliced into wedges
• 2 tablespoons fajita seasoning mix
• 2 tablespoons olive oil
• 1 lime, juiced
• Salt and black pepper to taste

The easy way

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with foil.
2. Toss chicken strips with fajita seasoning, olive oil, salt, and pepper; spread them on the baking sheet.
3. Arrange bell peppers, onion wedges, and corn around the chicken, drizzling with lime juice.
4. Roast for 20-25 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.
5. Check that the chicken strips reach 165°F before removing them from the oven.
6. Serve immediately or store cooled leftovers in sealed containers in the refrigerator.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.