Sheet Pan Chicken Fajitas

Ingredients for Chimichurri Sauce
1 cup cilantro (not chopped, just a big handful)
1 cup of parsley (not chopped, just a big handful)
1 jalepeno, seeded and cut in half
1 green serrano pepper, seeded and cut in half
1 red serrano pepper, seeded and cut in half
4 Garlic cloves
2 green onions
1/4 cup red wine vinegar
3 TBSP hot and sweet jelly (Trader Joes brand)
Juice of 1 lime
About 1/2 cup olive oil
1/2 tsp cumin
4 TBSP Goya green picante hot sauce
salt and pepper to taste

Combine to make spice blend:
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1/4 tsp garlic
1/4 tsp cayenne
3/4 tsp salt
1 tsp pepper

Fajita Ingredients:
About 2 pound of boneless, skinless chicken breast, cut into thin fajita like slices
1 red pepper, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 large red onion, sliced
1/2 cup cilanto, chopped
1 lime, cut into wedges for garnish
Warm Tortillas for serving
Note: your chicken should be cut in strips only slightly larger than the pepper strip slices for even cooking


Directions:
1. Toss chicken, peppers and onions in 2 TBSP olive oil and all of spice rub.
2. Line 2 sheet pans with foil and spray with cooking spray.
3. Spread out the pepper, onion and chicken mixture on 2 sheet trays. You want to make sure it is all spread out so it cooks evenly and gets nice color.
4. Preheat oven to 400 degrees and place sheet trays in the oven right away.  Cook for 30 minutes, rotating which pan is on top halfway through.
5. Turn the broiler on high and broil for 3-4 minutes each tray.
6. Garnish with cilantro and lime and serve in a tortilla. Chimichurri sauce to top!