One Pan Chicken Fajitas
| Number of portions: 2 | Prep time: 10 minutes | Total time: 30 minutes |
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.
| Nutrient | Per portion |
| Calories | 343 kcal |
| Protein | 33 g |
| Carbohydrates | 34 g |
| Fat | 9 g |
| Fibre | 6 g |
| Sodium | 124 mg |