Sheet Pan Fajita Dinner

20 min

6 servings

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

  1. Arrange racks in top and bottom third of oven. Preheat broiler to high.
  2. 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.
  3. Broil, rotating pan and stirring often, until cooked through, 8–10 min.
  4. Wrap tortillas in foil; place on bottom rack in oven for last 3 min of cooking.
  5. 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, 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.