VIDEO: Sheet-Pan Chicken Fajitas Recipe

Sheet-pan dinners are a wonderful solution to the busy weeknight dilemma of what to make for dinner. The meal comes together on one pan, which makes for easy clean-up, and it’s hands-off while it cooks in the oven.

These sheet-pan fajitas are also full of flavor, and healthy ingredients like lean chicken breast, lots of veggies and whole-grain tortillas. You won’t believe how quickly they come together — less than 15 minutes in the oven.

Sheet-Pan Chicken Fajitas

(Downloadable/printable pdf version of this recipe)

Yield: 6 servings

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
½ large yellow onion, sliced
1 Tablespoon chili powder
1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon cumin
¼ teaspoon salt
2 Tablespoons canola oil
¼ cup cilantro, chopped
Juice of 2 limes
6 whole-grain tortillas (8-inch)
6 Tablespoons light sour cream

Directions:

Preheat oven to 425°F.

Spread the chicken, peppers and onion pieces on non-stick, rimmed cookie sheet. In a small bowl, whisk together the chili powder, paprika, onion powder, garlic powder, cayenne pepper, cumin and canola oil. Drizzle over the chicken and vegetables and brush until chicken and vegetables are well coated in seasoning. Place the sheet in the preheated oven. Roast for 10 minutes. Turn on the oven’s broiler and broil the mixture, checking and stirring every minute for approximately 3 minutes. Remove from oven.

Sprinkle with chopped cilantro and lime juice. Divide mixture into 6 whole-grain tortillas and top each with a tablespoon of light sour cream.

NUTRITION INFORMATION PER SERVING: 308 Calories; 11 grams Fat; 3.5 grams Saturated Fat; 49 mg Cholesterol; 468 mg Sodium; 31 grams Carbohydrates; 5 grams Fiber; 24 grams Protein