Chicken Fajitas
Flavorful sheet pan chicken fajitas with marinated chicken breast strips, colorful bell peppers, and onions, served on whole wheat tortillas with fresh toppings like salsa, cilantro, and Greek yogurt.
Ingredients
- •¾ pound boneless, skinless chicken breasts, cut into 2-inch strips
- •1 tablespoon chopped fresh garlic
- •1 tablespoon fresh lime juice
- •2 teaspoons olive oil, divided
- •1 teaspoon chili powder
- •½ teaspoon ground cumin
- •1 spray Vegetable oil cooking spray
- •1 medium medium onion, thinly sliced
- •1 medium medium red bell pepper, thinly sliced
- •1 medium medium green bell pepper, thinly sliced
- •1 can can (14.5 ounces) diced tomatoes with green chiles, drained
- •½ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •4 whole whole-wheat tortillas (8 inches each)
- •4 tablespoons salsa, divided
- •3 tablespoons chopped fresh cilantro, divided
- •4 teaspoons nonfat plain Greek yogurt
- •2 whole radishes, thinly sliced (optional)
- •1 whole lime
- •1 whole cut into wedges (optional)
Cooking Instructions
- 1.
Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired.
40 min
