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Sheet Pan Chicken Fajitas

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These Sheet Pan Chicken Fajitas are the perfect one pan dinner made with chicken tenders, green and red bell peppers and onions and baked to perfection! Super great for busy weeknights or dinner parties where you have lots of guests!

Whenever I hear mariachi music I immediately want to go to the nearest Mexican restaurant, order up a margarita and start snacking my life away on some chips and salsa. (Wouldn’t that be the life??) BUT seeing as how I’m an adult and have these things called “responsibilities” to attend to, that rarely ever happens. So instead I go home and whip up this east recipe and call it a day!

I found that for fajitas, using either chicken thighs or chicken tenders seem to work the best. You can also use breasts and cut them small or into strips, but from my experience, they tend to dry out much faster. (Plus tenders take no time at all to cook and you can buy them in bulk for super cheap.) So tenders it is for this recipe! NOTE– I always shred my chicken after it’s cooked because I think it’s much better that way.

Plus! This is a great meal prep recipe! This is a perfect option for meal prepped lunches during the week!

Further Food Nutritionist Commentary:

Chicken breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass and also helps you to build muscle if you are participating in a strength program. Chicken breast is also a very good source of selenium, phosphorus, vitamin B6, and niacin.

By Anna Lee

Sheet Pan Chicken Fajitas

  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Servings: 2

Ingredients

8 large chicken tenders

1 green bell pepper

1 red bell pepper

1/2 large red onion

2 tablespoons fajita or taco seasoning

Avocado oil spray

Instructions

  1. Preheat the oven to 375 degrees and spray a baking dish with non-stick cooking spray. (Make sure to use a dish that has sides on it because the chicken will produce a bit of moisture.)
  2. Fully coat your chicken tenders with fajita/taco seasoning. Place them in your baking dish so they’re not overlapping.
  3. Lightly toss the bell peppers and onions remaining fajita/taco seasoning. Place the veggies around the chicken.
  4. Place the baking dish in the oven and bake for 15 minutes.
Preheat the oven to 375 degrees and spray a baking dish with non-stick cooking spray. (Make sure to use a dish that has sides on it because the chicken will produce a bit of moisture.) Fully coat your chicken tenders with fajita/taco seasoning. Place them in your baking dish so they’re not overlapping. Lightly toss the bell peppers and onions remaining fajita/taco seasoning. Place the veggies around the chicken. Place the baking dish in the oven and bake for 15 minutes.

Nutrition Information

Per Serving: Calories: 364; Total Fat: 4 g; Saturated Fat: 0 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Cholesterol: 134 mg; Sodium: 710 mg; Potassium: 296 mg; Carbohydrate: 10 g; Fiber: 3 g; Sugars: 5 g; Protein: 68 g

Vitamin C: 186%; Vitamin A: 99%; Iron: 2%; Calcium: 5%

Season your veggies with anti-inflammatory Superfood Turmeric! Learn more here.

 

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