One Pan Chicken Fajitas (a2)
by Tanvi Parikh
Macros
- Total calories
- 452
- Protein
- 32 g
- Carbs
- 49 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 3 g
- Cholesterol
- 91 mg
- Sodium
- 366 mg
- Potassium
- 587 mg
- Vitamin A
- 765 IU
- Vitamin C
- 74 mg
- Calcium
- 316 mg
- Iron
- 3 mg
- Vitamin D
- 1 IU
- Vitamin B12
- 0.3 µg
- Magnesium
- 41 mg
- Zinc
- 1 mg
Serves 1
Ingredients
- 1½ tsp Extra Virgin Olive Oil
- 1½ tsp Fajita Seasoning
- Sea Salt & Black Pepper (to taste)
- 125 g Chicken Breast (boneless, skinless, sliced)
- ⅛ Yellow Onion (medium, sliced)
- ⅛ Orange Bell Pepper (medium, sliced)
- ⅛ Red Bell Pepper (medium, sliced)
- ⅛ Green Bell Pepper (medium, sliced)
- 3 Corn Tortilla (small, warmed)
Steps
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
In a small bowl, combine the oil, fajita seasoning, salt, and pepper.
Toss the chicken, veggies, and oil mixture together on the prepared sheet pan and spread out evenly. Bake for 20 to 25 minutes until the chicken is cooked through and the veggies are soft.
Serve with corn tortillas and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two fajitas.
- Additional Toppings: Cheese, sour cream, lettuce, avocado, and/or jalapeños.