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Featured Recipe

Sheet Pan Fajitas

Get a healthy dinner on the table fast with these easy sheet pan fajitas. Clean up is a breeze too!

Fajita Ingredients:
 1 lb boneless, skinless chicken breast, sliced into strips
 2 large bell peppers, sliced (any color)
 1 large yellow onion, sliced
 1 tbsp lime juice
Seasoning Ingredients:
 2 tbsp extra-virgin olive oil
 1 tbsp chili powder
 2 tsp cumin
 1 tsp garlic powder
 ¾ tsp salt

 

1

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

2

Combine seasoning ingredients in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.

3

Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

4

Serve fajitas with warm corn tortillas or on top of salad greens for a low-carb option. Top with cilantro, shredded cheese, sour cream, avocado and/or pico de gallo, if desired.

Variations

  • Beef or Pork: Substitute sliced flank steak or pork tenderloin in place of the chicken.
  • Vegetarian/Vegan: Add another bell pepper and substitute sliced Portobello mushrooms in place of the chicken. Serve with black beans.

  • Recipe from: Eating Well

     

    Ingredients

    Fajita Ingredients:
     1 lb boneless, skinless chicken breast, sliced into strips
     2 large bell peppers, sliced (any color)
     1 large yellow onion, sliced
     1 tbsp lime juice
    Seasoning Ingredients:
     2 tbsp extra-virgin olive oil
     1 tbsp chili powder
     2 tsp cumin
     1 tsp garlic powder
     ¾ tsp salt

    Directions

    1

    Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

    2

    Combine seasoning ingredients in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.

    3

    Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

    4

    Serve fajitas with warm corn tortillas or on top of salad greens for a low-carb option. Top with cilantro, shredded cheese, sour cream, avocado and/or pico de gallo, if desired.

    Sheet Pan Fajitas

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