Sheet Pan Chicken Fajitas

SERVES 4

Ingredients  

3 tri-color bell peppers, seeded and sliced

1 medium yellow or red onion, sliced

600g boneless chicken breasts, sliced into small strips

2 Tablespoons olive oil

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

1 teaspoon fine sea salt

½ teaspoon ground pepper

juice from one lime, about 2 Tablespoons

¼ cup chopped fresh corriander, plus more for topping if desired

8 flour tortillas

Optional toppings: Salsa or pico de gallo, sour cream or full fat greek yogurt, Guacamole or avocado, shredded cheese, and hot sauce

Instructions 

• Preheat oven to 185.

• Add peppers, onion and chicken into a bowl. Toss with oil, garlic and spices.

• Spread onto a large baking sheet and bake for 15-20 minutes, tossing at the 10-minute mark. You can bump the heat to broil for the last 2-3 minutes to get a little char on everything if desired. I did 18 minutes total – baked for 15 minutes and then 3 minutes on a high broil.

• Top chicken mixture with fresh corriander and drizzle on lime juice. Toss to combine.

• Serve chicken and veggies in warm tortillas with toppings of choice. I recommend guacamole, salsa, cheese and hot sauce.

Nutrition

Serving: 2fajitas w/out toppings | Calories: 321kcal | Carbohydrates: 33g | Protein: 35g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 882mg | Potassium: 651mg | Fiber: 6g | Sugar: 6g