Roast Chicken Fajitas

2 or 3 boneless skinless chicken breasts
2 onions
1 green bell pepper
1 red bell pepper
2 tomatoes
1 head garlic
4 oz. Chihuahua or Mexican cheese blend
PAM® Non-Stick Cooking Spray
extra virgin olive oil
black pepper
flour or corn tortillas

Equipment needed:
Aluminum sheet pan

Preheat oven to 400°F. Rinse vegetables and drain.  Rough chop onions in half and then cut each half into quarters. Cut peppers in half and remove the inner membrane and seeds. Cut tomatoes in half. Cut top of garlic off.  Spray an aluminum sheet pan with non-stick cooking spray.  Place cut vegetables on the sheet pan.  Drizzle or brush vegetables with extra virgin olive oil.  Sprinkle with salt and pepper on both sides. Rinse chicken and pat dry with a paper towel. Place chicken on one side of the sheet pan.  Drizzle chicken with extra virgin olive oil and sprinkle both sides with salt and pepper. Cook in 400°F oven for 40 minutes or until chicken is cooked through and juices run clear. Remove chicken from oven, place on a plate and cover with an aluminum foil tent.  Allow to rest for 10 minutes while vegetables continue to cook and caramelize. Remove vegetables from the oven.  Cut chicken, peppers, and tomatoes into fajita strips. Warm tortillas on stove. Fill tortillas with chicken, vegetables and cheese. Serve.