Sheet-Pan Chicken Fajitas with the Works
Sheet-pan dinners are popular for a reason: They cook everything in one place and keep cleanup minimal. The pans can be surprisingly versatile too—here, we use one like a fajita skillet. The key to getting that signature sear on the seasoned veggies and meat? Heating the empty pan in the oven until it’s screaming-hot. This ensures the ingredients start sizzling the second they hit the surface.
Uncooked boneless skinless chicken breast(s)
1 pound(s), thinly sliced
1 large, yellow, sliced
Uncooked bell pepper(s)
2 item(s), small, medium, sliced
1 large, sliced
Low-carb, high-fiber tortilla wraps
8 tortilla(s), (6-inch)
Pico de gallo
½ cup(s), leaves
Reduced-fat sour cream
1 medium, thinly sliced
1 medium, thinly sliced (optional)
1 item(s), cut into wedges (optional)
- Place a large sheet pan in the oven. Preheat the oven to 450°F.
- In a large bowl, combine the chicken, onion, bell peppers, and chile. Drizzle with the oil and toss to coat. Sprinkle with the chili powder, garlic powder, cumin, salt, and paprika and toss to coat.
- Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken and vegetables into an even layer on the pan. Roast until the chicken is cooked through, about 20 minutes, stirring halfway through.
- Meanwhile, wrap the tortillas in foil. Place the tortillas in the oven to warm during the last 5 minutes of roasting.
- Divide the chicken and vegetables among the tortillas. Serve with the pico de gallo, cilantro, sour cream, avocado, jalapeño, and lime wedges (if using).
- Serving size: 2 tortillas with filling
SERVING SIZE (2 tortillas with filling) 479 Cal, 24 g Total Fat, 4 g Sat Fat, 1,290 mg Sod, 55 g Total Carb, 7 g Sugar, 0 g Added Sugar, 31 g Fib, 39 g Prot.