In need of a quick weeknight dinner? Prep our Sheet Pan Seasoned Chicken, freeze or refrigerate until you're ready to eat and use it in our 

Sheet Pan Seasoned Chicken

Preheat oven to 400 degrees. Cut chicken breasts into 1/2 to 3/4-inch-wide strips. Pat chicken dry with paper towels. Combine oil, lime zest and juice, and salt; toss with chicken. Sprinkle and toss taco seasoning with chicken until evenly coated. Spread chicken in a single layer in 2 large rimmed baking pans.

Bake for 15 to 18 minutes or until chicken is done (165 degrees). Transfer half of chicken to a serving platter. Serve as desired, or use in the base of our Make-Ahead Chicken Fajitas recipe.

Make now serve later! Cool chicken; transfer to a covered container. Label with recipe name and date. Refrigerate up to 3 days or freeze up to 3 months. To serve, thaw in the fridge overnight, if frozen. Reheat chicken, covered, in the microwave at 50% power.