Name: Sheet pan chicken fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, sliced into strips; 3/4 red bell pepper, seeded and sliced; 1/2 medium yellow onion, sliced; 1 tsp olive oil; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp garlic powder; 1/4 tsp salt; 3 corn tortillas; 1/4 lime, cut into wedges

Nutrition

Per serving

465 calories

Protein: 45g; 37% of calories
Carbs: 51g; 42% of calories
Fat: 11g; 21% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, combine the chicken strips, bell pepper, and onion. Drizzle with the olive oil and sprinkle with the chili powder, cumin, garlic powder, and salt. Toss well to coat and spread into a single layer.
Roast in the oven until the chicken is cooked through and the vegetables are tender, about 15 minutes. While the chicken roasts, wrap the tortillas in foil. Done when chicken is 165°F.
Place the foil-wrapped tortillas in the oven for the last 5 minutes of roasting time to warm through. Serve the chicken and vegetable mixture with the warm tortillas and lime wedges.

Nutrition

Ingredients

Instructions

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