Name: Sheet pan chicken fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1/2-inch strips; 3/4 red bell pepper, seeded and sliced; 3/4 yellow bell pepper, seeded and sliced; 1/2 medium red onion, sliced; 1 1/2 tsp avocado oil; 2 tsp taco seasoning; 1/4 tsp salt; 2 corn tortillas; 1/4 lime, cut into wedges

Nutrition

Per serving

463 calories

Protein: 44g; 37% of calories
Carbs: 47g; 40% of calories
Fat: 12g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F.
On a half-sheet pan, combine the chicken strips, bell peppers, and red onion. Drizzle with the avocado oil and sprinkle with the taco seasoning and salt. Toss thoroughly with your hands to coat everything evenly, then spread in a single layer.
Roast for 18 to 20 minutes, tossing everything once halfway through, until the vegetables are tender and charred at the edges and the chicken is cooked through. Done when opaque in the center, 165°F.
While the chicken rests for a minute, wrap the corn tortillas in a damp paper towel and microwave for 30 seconds until warm and pliable.
Serve the chicken and vegetable mixture alongside the warm tortillas with lime wedges on the side for squeezing over the top.

Nutrition

Ingredients

Instructions

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