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Sheet Pan Chicken Fajitas

25 minutes plus 1 hour to marinate

6 servings


2 pounds boneless skinless chicken breasts, cut into thin slices

1/4 cup taco seasoning

1 tablespoon olive oil

1 lime, juiced

1 red onion, thinly sliced

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

Small flour tortillas, warmed

Avocado and cilantro for garnish

Salsa or hot sauce 


  1. In a large bowl, combine the taco seasoning, olive oil and lime juice to make the marinade. Toss chicken and vegetables in marinade and allow to marinate, covered for 1 hour.
  2. Preheat oven to 375 F.
  3. Spread the marinated chicken and veggies across a greased sheet pan and bake for 15 minutes, or until meat is cooked through. 
  4. Serve with tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.

Recipe adapted from

Baked Sweet Potato Fries with Guacamole

35 minutes

6-10 servings


For the Sweet Potatoes:

3 large sweet potatoes, peeled and cut into thin strips 

1 tablespoon olive oil

1 teaspoon garlic powder

Salt and pepper, to taste

For the Guacamole: 

2 avocados, peeled and mashed

1 small white onion, finely chopped

1 tomato, finely chopped

1 clove garlic, minced

1 lime, freshly juiced

Salt and pepper, to taste 


  1. Preheat oven to 400 F. 
  2. Spread the sweet potatoes evenly across a sheet pan. Drizzle with olive oil and add the garlic powder, salt and pepper. 
  3. Use your hands to toss the sweet potato fries, making sure they are fully coated with the olive oil and seasonings. 
  4. Bake for 24–28 minutes, flipping the sweet potatoes halfway so they are evenly browned. 
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