Chicken Fajitas

Makes 6 servings

1-1/2      pounds boneless chicken breast, about 3 medium breasts, sliced lengthwise into ½-inch strips
1-1/4      teaspoon ancho chili powder, divided
1-1/4      teaspoon kosher salt, divided
1             teaspoon ground cumin
3             garlic cloves, crushed
2             jalapeño peppers, quartered and seeded, divided
6             cilantro sprigs
1             tablespoon plus 2 teaspoons olive oil, divided
1             medium red onion, slice into thin wedges, keeping root end intact
2             medium bell peppers (about 6 to 8 ounces each), cut lengthwise into ¼-inch strips
½            lime
6            6-inch flour tortillas (corn tortillas may be substituted)
              Salsa, guacamole, sour cream for serving
              Rice and beans for serving

Nutritional information per serving: Calories 221 (42% from fat) • carb. 14g • pro. 20g • fat 8g • sat. fat 2g • chol. 47mg • sod. 613mg • calc. 74mg • fiber 1g

1. Put the sliced chicken into a large non-reactive, mixing bowl and toss together with 1 teaspoon each of the chili powder and salt, cumin, crushed garlic, 1 quartered jalapeño pepper and cilantro. Toss to evenly distribute all ingredients and coat the chicken well. Cover and rest in the refrigerator for 1 to 2 hours to maximize flavor.
2. Thinly slice remaining jalapeño and toss together in a separate bowl with the sliced onion and peppers, ¼ teaspoon each chili pepper and salt and 2 teaspoons olive oil.
3. Once chicken has rested, preheat oven to 400° Coat the Cuisinart® Baking Sheet with 1 teaspoon of oil and then scatter the vegetables in one layer on the pan. Once oven is preheated, roast the vegetables for about 30 minutes, tossing once, halfway through roasting time. Once edges are browned, remove and reserve.
4. Add the remaining 2 teaspoons of the oil to the pan and place the chicken in one, single layer. Roast in the top rack of the oven for about 10 minutes to cook through. Finally, broil on high for an additional 5 minutes to finish.
5. While vegetables/chicken are roasting, wrap the tortillas in foil. Add to the oven with the chicken for last 3 minutes to warm.
6. Squeeze the lime evenly over chicken and vegetables before serving.
7. Serve by filling warm tortillas with chicken and roasted veggies, topped with desired fixings: salsa, guacamole and/or sour cream. Serve alongside rice and beans.