


Sheet Pan Chicken Fajitas


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 olive oil spray
1 lb. Fresh Thyme Santa Cruz Lime marinated boneless chicken breasts, thinly sliced
6 low-carb tortillas
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges
- 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.
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
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 olive oil spray
1 lb. Fresh Thyme Santa Cruz Lime marinated boneless chicken breasts, thinly sliced
6 low-carb tortillas
1/4 cup chopped fresh cilantro, for garnish
1 lime, cut into wedges
- 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.