Chicken Fajitas

PREHEAT oven to 425°F. PLACE the Parchment Cooking Bag on a medium (10x15x1-inch) baking pan with the side and bottom seams facing up.

COMBINE chopped vegetables and chicken in a medium sized bowl.

PREPARE fajita seasoning and sprinkle over vegetables and chicken together to coat.

PLACE vegetable and chicken mixture evenly in the bag.

FOLD or roll the open end of the bag two times and SCRUNCH to close the bag. Do not lift the bag from pan with food inside.

Keeping bag on the pan, BAKE 25 mins or until chicken reaches at least 165°F on a meat thermometer.

REMOVE from the oven. Let bag sit 5 min, then unfold the scrunched end carefully with oven mitts and using caution as hot steam will escape. CUT or tear the top of the bag to open. SERVE into warm tortillas using hard plastic or silicon utensils. TOP with your favorite fajita toppings, if desired.