Sheet Pan Chicken Fajitas Recipe
Just a few minutes of prep yields a flavorful dinner with little cleanup, thanks to a sheet pan and a handful of ingredients. Tossing the chicken and vegetables with a red wine vinaigrette (see related recipe) delivers in more flavor. Thinning cashew cream (see related recipe) with a little water and lemon juice offers a dairy-free alternative to sour cream.
Storage: Refrigerate the chicken and vegetable mixture for up to 4 days.
Substitutions: No chicken? >> Use flank steak, pork tenderloin or portobello mushrooms.
Adapted from a recipe on the Whole Foods Market website.
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Ingredients
measuring cupServings: 4-6
Directions
Step 1
Position one rack in the middle of the oven and another in the lower third, and preheat to 400 degrees.
Step 2
In a large bowl, toss together the chicken, peppers, onion, garlic, vinaigrette or oil, chili powder and salt until evenly coated. Spread on a large sheet pan and roast on the middle rack for 25 to 30 minutes, or until vegetables are tender and chicken is cooked through, stirring halfway through cooking.
Step 3
During the last 5 minutes of roasting, wrap the tortillas in foil and place in the oven on the lower rack until warmed through. (Alternatively, wrap the tortillas in clean, damp tea towels and microwave on HIGH for 1 minute.)
Step 4
Divide the fajita mixture among warm tortillas and serve warm, with sour cream on the side.
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Nutritional Facts
Per serving (based on 6, using vinaigrette)
Calories
140
Fat
5 g
Saturated Fat
1 g
Carbohydrates
5 g
Sodium
500 mg
Cholesterol
55 mg
Protein
18 g
Fiber
2 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe on the Whole Foods Market website.
Tested by Kristen Hartke.
Published September 5, 2016
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