Sheet Pan Fajitas
These Sheet Pan Fajitas are sure to be a new favorite because they taste amazing and the clean up is SO easy! Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Sheet Pan Fajitas
Ingredients
- 3 Lbs. Boneless, Skinless Chicken Breasts, cut into strips
- 1/4 C. Extra Virgin Olive Oil
- 2 Tbsp. Lime Juice
- 3 Garlic Cloves, minced
- 1 Tbsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Smoked Paprika
- Salt and Pepper to taste
- 2 Red Bell Peppers, cut into strips
- 1 Yellow Bell Pepper, cut into strips
- 1 Orange Bell Pepper, cut into strips
- 1/2 Red Onion, sliced
For serving
- 12 8-Inch Corn Tortillas
- 2 Avocados, sliced
- Salsa
Instructions
- Preheat the oven to 400F.
- In a small bowl, stir together the olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Place the chicken, peppers, and onion on a baking sheet and pour the olive oil mixture over top. Toss to combine.
- Bake for 20 minutes, or until the chicken reaches an internal temperature of 165F.
- Serve with warmed tortillas, avocado slices, and salsa.
Notes
Dietitian Tip: Use this recipe for simple meal prep! Make brown rice and top it with the sheet pan mixture for quick and easy lunches.
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