Sheet Pan Fajita Dinner
This meal comes together quickly—a great go-to for busy nights.
20 min
6 servings
480 calories
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
Instructions
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.
Nutritional Information
Per serving(2 fajitas): Calories 480, Fat 21 g (Saturated 8 g, Trans 0.2 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.