Sheet Pan Chicken Fajita Bowls

Ingredients

• 1-1/4 pounds boneless, skinless chicken breast halves
• 2 red bell peppers, sliced
• 1 large onion, sliced
• 1 package Ortega® Fajita Seasoning
• 3 tablespoons vegetable oil
• 1 package of Green Giant® Riced Veggies Cauliflower, cooked according to package directions
• 1 Ortega® Bakeable Tortilla Bowl Kit, prepared according to package directions
• Ortega® Flavor Craver Jalapeño Lime Taco Sauce
• Shredded cheddar cheese and sliced green onions, (optional)

Directions

1. Preheat over to 425°F. Arrange chicken on one side of baking sheet and arrange vegetables on the other side.
2. Combine Ortega Fajita Seasoning with oil. Brush about one third mixture on chicken and toss remaining mixture with vegetables; spread vegetables into a single layer.
3. Bake 20 minutes or until chicken is done and vegetables are tender.
4. Pour pan juices over Riced Veggies Cauliflower. Slice chicken. Evenly divide chicken, vegetables and riced cauliflower among Ortega Tortilla Bowls.
5. Drizzle with Ortega Flavor Craver Jalapeño Lime Taco Sauce and top with green onion and shredded cheddar cheese if desired.