Sheet Pan Fajita Dinner
LunchDinnerSheet PanLunchDinnerChicken & PoultryBeefVegetarianCinco de MayoGluten-freeHigh ProteinSugar Conscious
This meal comes together quickly—a great go-to for busy nights.
Ingredients
- 2 bell peppers
- 1⁄2 red onion
- 1 1⁄2 lbs (675 g) boneless, skinless chicken breasts or flank steak
- 2 tbsp oil
- 1–2 tbsp Taco Seasoning or Fajita Seasoning
- 12 small whole-grain or corn tortillas
- 1 cup grated cheese, preferably low fat
Preparation
- Arrange racks in top and bottom third of oven. Preheat broiler to high.
- Meanwhile, thinly slice peppers and onion. Cut chicken into bite-size pieces. Place veggies and chicken on Sheet Pan. Add oil and seasoning; toss to evenly mix, then spread out in a single layer.
- Broil, rotating pan and stirring often, until cooked through, 8–10 min.
- Wrap tortillas in foil; place on bottom rack in oven for last 3 min of cooking.
- Remove both from oven; sprinkle cheese over chicken mixture. Serve in warm tortillas with toppings, as desired.
Epicure Products Used
Nutritional Information
Per serving(2 fajitas): Calories 480, Fat 21 g (Saturated 8 g, 0.2 0 g), Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 35 g (Fiber 8 g, Sugars 2 g), Protein 37 g.
Tips
Go vegetarian and use ground meat substitute.
Perfectly Balance Your Plate
Serve with 1 cup mixed greens and a drizzle of balsamic vinegar.