Chicken Fajita with Wedges
Prep: 10 minutes | Cook: 30 minutes | Serves: 5-6
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FEATURED PRODUCT
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All-Seasoned Kettle-Style Wedges
Who needs takeout when you’ve got Cavendish Farms Restaurant Style All-Seasoned Kettle-Style Wedges? These new jumbo wedges are as big in taste as they are in size. Seasoned to perfection, the skin-on wedges give you crispy, restaurant-inspired flavours. Serve them as a side, loaded up with your favourite toppings, or dip them for a gourmet snack.
Ingredients
- 1 bag of Cavendish Farms Restaurant Style Kettle- Style Wedges
- 4 chicken breasts
- 1/2 white onion, thinly sliced
- 2 yellow, orange or red bell peppers, thinly sliced
- 2-3 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon cumin, optional
- 1 teaspoon of cilantro, roughly chopped
- 2 limes, sliced in half
- Salt & pepper, to taste
Directions
- Pre-heat oven to 425°F.
- Mix the Fajita seasoning to a small bowl, (add in 1 teaspoon of chili powder, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon of cumin, ½ teaspoon of ground black pepper and salt). Mix well and set aside.
- Season the chicken breasts with an even amount of the Fajita seasoning and set aside.
- Line a baking sheet with parchment paper. Thinly slice the onion and peppers evenly. Drizzle with olive oil, salt & pepper, and toss to coat everything evenly.
- Spread the seasoned veggies evenly on the pan then place the marinated chicken on top of the veggies.
- Add the bag of Cavendish Farms Kettle-Style Wedges to the pan and place the pan in the oven.
- Bake in the pre-heated oven for 35 minutes, flipping the chicken, veggies and wedges halfway through.
- Remove veggies, chicken and wedges from oven.
- Garnish the fajita chicken with chopped cilantro with slices of limes on the side and serve.
