Sheet Pan Chicken Fajitas
A fresh take on a family favorite—juicy, flavorful marinated chicken coupled with fresh produce and a twist of lime. This is a simple meal solution for your busy weeknights.
Recipe - Downers Grove, IL
Sheet Pan Chicken Fajitas
Prep Time20 Minutes
Servings6
Cook Time7 Minutes
Calories360
Ingredients
1/2 tsp. Garlic-and-herb seasoning
1/4 tsp. Fresh Thyme ground ancho chile powder
1/8 tsp. Fresh Thyme ground cumin
4 oz. Sliced white mushrooms
3 bell peppers, seeded and thinly sliced (red, yellow, and/or green)
1 red onion, peeled and sliced into thin wedges
1 jalapeño pepper, sliced*
Fresh Thyme garlic olive oil spray
1 lb. Fresh Thyme Santa Cruz Lime marinated boneless chicken breasts, thinly sliced
6 (8-inch) low-carb tortillas
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges
Directions
- In a small bowl, combine garlic-and-herb seasoning, chile powder, and cumin.
- In a large bowl, combine mushrooms, bell peppers, onion and jalapeño pepper. Spray with garlic olive oil spray. Sprinkle with chile powder mixture.
- Place a rimmed baking pan in the oven; position oven rack so the pan is 4 inches from the heat. Preheat oven for 10 minutes on broil.
- Remove pan from oven. Spray with garlic olive oil spray. Add sliced chicken and mushroom mixture. Return pan to oven and broil for 7 to 10 minutes or until chicken is 165°F and vegetables are crisp-tender.
- Wrap tortillas in paper towels and heat in microwave on high for 30 seconds to 1 minute or until warm. Serve chicken and vegetables in tortillas with cilantro and lime wedges.
- *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.
Nutritional Information
Each serving contains: 361 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 107 mg cholesterol, 520 mg sodium, 39 g carbohydrates, 20 g fiber, 10 g sugar, 46 g protein. Daily values: 64% vitamin A, 147% vitamin C, 11% calcium, 20% iron
20 minutes
Prep Time
7 minutes
Cook Time
6
Servings
360
Calories
Shop Ingredients
Makes 6 servings
Not Available
Simply Organic Ancho Chili Powder - 2.85 Ounce
Sale
$7.99 was $9.99$2.80/oz
Fresh Thyme Organic Ground Cumin - 1.59 Ounce
$3.99$2.51/oz
Highline Organic Sliced White Mushrooms - 8 Ounce
$2.69$0.34/oz
Green Bell Peppers - 1 Each
$1.49
Organic Red Onions - 0.75 Pound
$1.49 avg/ea$1.99/lb
Jalapeno Chile Peppers - 0.25 Pound
$0.75 avg/ea$2.99/lb
Not Available
Fresh Thyme Antibiotic Free Boneless Skinless Chicken Breasts - 1.7 Pound
$11.54 avg/ea$6.79/lb
La Tortilla Factory Low Carb Whole Wheat Tortillas 10ct - 13 Ounce
$6.99$0.54/oz
Cilantro - 1 Each
$0.99
Limes - 1 Each
$0.69
Nutritional Information
Each serving contains: 361 calories, 9 g fat, 1 g saturated fat, 0 g trans fat, 107 mg cholesterol, 520 mg sodium, 39 g carbohydrates, 20 g fiber, 10 g sugar, 46 g protein. Daily values: 64% vitamin A, 147% vitamin C, 11% calcium, 20% iron
Directions
- In a small bowl, combine garlic-and-herb seasoning, chile powder, and cumin.
- In a large bowl, combine mushrooms, bell peppers, onion and jalapeño pepper. Spray with garlic olive oil spray. Sprinkle with chile powder mixture.
- Place a rimmed baking pan in the oven; position oven rack so the pan is 4 inches from the heat. Preheat oven for 10 minutes on broil.
- Remove pan from oven. Spray with garlic olive oil spray. Add sliced chicken and mushroom mixture. Return pan to oven and broil for 7 to 10 minutes or until chicken is 165°F and vegetables are crisp-tender.
- Wrap tortillas in paper towels and heat in microwave on high for 30 seconds to 1 minute or until warm. Serve chicken and vegetables in tortillas with cilantro and lime wedges.
- *Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeños, wear protective gloves.