Sheet pan chicken fajitas with the works

Name: Sheet pan chicken fajitas with the works
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American,Mexican,Tex-Mex
Ingredients: 4 spray(s) cooking spray; 1 large uncooked onion(s) yellow, sliced; 1 medium sweet red pepper(s) sliced; 1 medium yellow pepper(s) sliced; 1 large poblano chile sliced; 1 pound(s) uncooked boneless skinless chicken breast thinly sliced; 2 Tbsp canola oil; 2 tsp chili powder; 1 tsp kosher salt; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp paprika smoked; 8 tortilla(s) low-carb, high-fiber tortilla wraps (6-inch); 1 cup(s) pico de gallo; 0.5 cup(s) cilantro leaves; 0.25 cup(s) reduced-fat sour cream; 1 item(s), medium avocado thinly sliced; 1 medium jalapeño pepper(s) thinly sliced (optional); 1 item(s) fresh lime(s) cut into wedges (optional)

SmartPoints® value per serving

Total Time

40 min

Prep

20 min

Cook

20 min

Serves

Difficulty

Easy

Don’t you just love it when dinner comes together on one pan? There’s far less fuss—no shuffling of different pots and pans on the stove—and of course you’re left with only one pan to clean. The key to this family favorite is to preheat the pan in the oven before you add the food. When the chicken and veggies hit a hot surface (as when you cook in a skillet), they start to caramelize on the surface while remaining tender and juicy within.

Ingredients

cooking spray

4 spray(s)

uncooked onion(s)

1 large, yellow, sliced

sweet red pepper(s)

1 medium, sliced

yellow pepper(s)

1 medium, sliced

poblano chile

1 large, sliced

uncooked boneless skinless chicken breast

1 pound(s), thinly sliced

canola oil

2 Tbsp

chili powder

2 tsp

kosher salt

1 tsp

garlic powder

1 tsp

ground cumin

1 tsp

paprika

1 tsp, smoked

low-carb, high-fiber tortilla wraps

8 tortilla(s), (6-inch)

pico de gallo

1 cup(s)

cilantro

½ cup(s), leaves

reduced-fat sour cream

¼ cup(s)

avocado

1 item(s), medium, thinly sliced

jalapeño pepper(s)

1 medium, thinly sliced (optional)

fresh lime(s)

1 item(s), cut into wedges (optional)

Instructions

Place a large rimmed sheet pan in oven. Preheat oven to 450°F, leaving pan in oven.
In a large bowl, combine onion, bell peppers, poblano chile, and chicken. Drizzle with oil and toss gently to coat. Sprinkle with chili powder, salt, garlic powder, cumin, and paprika and toss gently to coat.
Carefully remove hot pan from oven and coat with nonstick spray. Spread chicken mixture into an even layer on pan. Bake at 450°F for 10 minutes. Remove pan from oven and stir chicken mixture. Return to oven and bake for 5 minutes.
Meanwhile, wrap tortillas in foil. Place tortillas in oven with chicken mixture. Bake for 5 minutes (20 minutes total for chicken mixture).
Divide chicken mixture evenly among tortillas; top evenly with pico de gallo, cilantro, sour cream, and avocado. Serve with jalapeño and lime wedges, if desired.
Serving size: 2 filled tortillas

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