One Pan Chicken Fajitas

Ingredients

• 1 ½ tsp (7.5 mL) canola oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp onion powder
• 4 oz (113 g) raw boneless skinless chicken breast, sliced into thin strips
• 1 small onion, thinly sliced
• 2 small red bell peppers, thinly sliced
• 2 5-inch (13 cm) soft corn or whole wheat tortillas*
• 2 tbsp fresh cilantro, chopped
• 1 tbsp (15 mL) lime juice
• 2 tbsp plain 2% Greek yogurt

Directions

• Preheat oven to 425°F (220°C).  Line a baking sheet with foil and grease with ½ tsp oil.
• Mix chili powder, cumin and onion powder in a small bowl.
• In a large bowl, mix chicken, onion, and peppers with remaining 1 tsp oil. Add seasoning mix and toss to coat.
• Spread in a single layer on the baking sheet and bake until chicken is cooked and vegetables are tender crisp, about 10-15 minutes.
• Wrap tortillas in foil and warm in oven for the last 5 minutes of cooking.
• Remove fajita filling from oven and transfer to a serving dish.
• Divide fajita filing equally onto each corn tortilla.
• Sprinkle with cilantro and lime juice.  Top each fajita with Greek yogurt.

*Note: Nutrient analysis done with corn tortillas.