Sheet-pan chicken fajitas with the works
9
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Sheet-pan dinners are popular for a reason: They cook everything in one place and keep cleanup minimal. The pans can be surprisingly versatile too—here, we use one like a fajita skillet. The key to getting that signature sear on the seasoned veggies and meat? Heating the empty pan in the oven until it’s screaming-hot. This ensures the ingredients start sizzling the second they hit the surface.
Ingredients
Cooking spray
4 spray(s)
Uncooked boneless skinless chicken breast
1 pound(s), thinly sliced
Onion
1 large, yellow, sliced
Red bell pepper
2 medium, sliced
Poblano pepper
1 large, sliced
Canola oil
2 Tbsp
Chili powder
2 tsp
Garlic powder
1 tsp
Ground cumin
1 tsp
Kosher salt
1 tsp
Paprika
1 tsp, smoked
Low carb, high fiber tortilla wrap
8 tortilla(s), (6-inch)
Pico de gallo
1 cup(s)
Cilantro
½ cup(s), leaves
Reduced fat sour cream
¼ cup(s)
Avocado
1 item(s), thinly sliced (optional)
Jalapeño pepper
1 medium, thinly sliced (optional)
Lime
1 item(s), cut into wedges (optional)