Sweet Potato and Chicken Fajitas
2 TBSP olive oil
1 clove garlic, minced
1/2 TBSP C&C BBQ Salmon Blend
1 large sweet potato, peeled Salt and Pepper
2 chicken breasts, cut into 1/2 inch wide strips
8 to 10 small flour or corn tortillas
2 medium bell peppers, thinly sliced
1 medium sweet or yellow onion, thinly sliced
Juice of 1/2 a lime
Heat oven to 475F. Cut the sweet potato into strips the same size as the chicken. Place the potato and chicken in a bowl and toss to coat oil,garlic, salt, pepper and C&C BBQ Salmon Blend. Transfer to a large baking sheet and spread into an even layer. Roast on the middle rack for 10 minutes.
Carefully remove the hot baking sheet from the oven, flip the sweet potatoes and chicken, and push to one half of the baking sheet. Add the bell peppers and onions to the other half of the baking sheet and spread into an even layer. Place the baking sheet back on the middle rack. Roast until sweet potatoes are tender and chicken is cooked through, 12 to 15 minutes more.
Drizzle veg with lime juice, toss to combine with chicken. Serve with the warmed tortillas, lime, salsa, guacamole, sour cream and cilantro.