Sheet-Pan Chicken Fajitas with the Works
13
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Uncooked onion(s)
1 large
Red bell pepper(s)
2 medium
Poblano chile
1 large
Canola oil
2 Tbsp
Chili powder
2 tsp
Garlic powder
1 tsp
Ground cumin
1 tsp
Kosher salt
1 tsp
Paprika
1 tsp
Low carb, high fiber tortilla wrap(s)
8 tortilla(s)
Pico de gallo
1 cup(s)
Cilantro
0.5 cup(s)
Reduced fat sour cream
0.25 cup(s)
Avocado
1 item(s), medium
Jalapeño pepper(s)
1 medium
Lime
1 item(s)
Instructions
1
Place a large sheet pan in the oven. Preheat the oven to 450°F.
2
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.
3
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.
4
Meanwhile, wrap the tortillas in foil. Place the tortillas in the oven to warm during the last 5 minutes of roasting.
5
Divide the chicken and vegetables among the tortillas. Serve with the pico de gallo, cilantro, sour cream, avocado, jalapeño, and lime wedges (if using).
6
Serving size: 2 filled tortillas
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