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 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
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
Mccormick Garlic Herb + Black Pepper + Sea Salt All-purpose Seasoning - 4.37 Ounce
$7.49$1.71/oz
Fresh Thyme Ancho Pepper - 2 Ounce
$2.99$1.50/oz
Fresh Thyme Organic Ground Cumin - 1.59 Ounce
$3.99$2.51/oz
Not Available
Green Bell Peppers - 1 Each
Sale
$0.99 was $1.69
Organic Red Onions - 0.75 Pound
$1.27 avg/ea$1.69/lb
Jalapeno Chile Peppers - 0.25 Pound
$1.00 avg/ea$3.99/lb
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.79$1.16/fl oz
Fresh Thyme Antibiotic Free Boneless Skinless Chicken Breasts - 1.7 Pound
Sale
$10.18 avg/ea was $11.54 avg/ea$5.99/lb
Frescado Carb Fit Flour Tortillas 10ct - 10 Each
$5.29$0.53 each
Cilantro - 1 Each
$1.19
Limes - 1 Each
$0.99
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.