Lean, healthy AND easy clean up?! That’s my kind of dinner!
If you’ve followed me for a while you may know that I’m a sucker for tacos (read: borderline obsessed). Because I believe in a balanced lifestyle, but also in eating what I want, I have found several ways to make tacos a sustainable diet item for me.
This is one of them.
Lean chicken breast, lots of veggies and one pan make this dinner easy and healthy for any night of the week.
Serve them up on corn tortillas for less carbs, or even throw it all in a bowl over lettuce and cabbage for a carb-free option. You can’t go wrong here!
One Sheet Pan Baked Chicken Fajitas
Total time: ~35 min
Ingredients for fajitas:
1 lb. chicken breast, trimmed and cut into 2” strips
2 medium bell peppers, cut into strips
1 red onion, cut into strips
½ lime, sliced
½ orange, sliced
your preferred tortillas
salt & pepper to taste
Other fixings as desired:
plain Greek yogurt (healthier alternative to sour cream)
low fat cheese
salsa or hot sauce of choice
Ingredients for fajita seasoning:
(NOTE: this makes more than you need! Store it in an airtight container and use it on any meat for delicious, effortless, no-calorie flavor!)
1 T. new Mexican chili powder (regular works too)
2 t. garlic powder
2 t. oregano
2 t. cumin
1 t. onion powder
- Preheat oven to 350º
- Rub the chicken strips liberally with the fajita seasoning. Then salt and pepper to taste.
- On a well sprayed sheet pan, arrange the bell peppers, onions and chicken. It’s ok if they’re overlapping. Place lime and orange slices on top.
- Bake fajitas 15-20 minutes, or until chicken reaches internal temp of 165º and juices run clear.
- If you’d like a little more char on the chicken or the veggies a little more done, stick the pan back until the broiler for a few minutes.