Faster than a speeding Domino’s driver, more powerful than frozen pizza, able to leap onto a plate faster than take out. This sheet pan meal goes from the tray to the table in 20 minutes and is so delicious you will have a hard time paying $18 for this meal in a restaurant ever again.

Susan Maria Nunziato Leach – Founder BariatricEating, author Before & After, and Admin BE Support Group on Facebook

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Sheet Pan Meal: Chicken Fajitas

Sheet Pan Meal: Chicken Fajitas
 
Author:
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons seasoning from an envelope of McCormack Chili Mix
  • Juice of half a lime
  • One package chicken tenders, there are usually 10 in a package at my grocery store
  • 2 sweet bell peppers, cut into rings - I like yellow and red for color
  • 1 large jalapeño, stemmed seeded and cut into 4 pieces
  • 2 Roma tomatoes, cut in half
  • Four ½ inch slices of sweet onion
Instructions
  1. Preheat oven to 450 degrees.
  2. Blend the olive oil, chili seasoning and half a lime in a small bowl, add the chicken tenders and toss to coat.
  3. Arrange on half the sheet pan.
  4. Arrange the vegetables on the other half of the sheet pan.
  5. Drizzle vegetables with additional olive oil and season with salt and pepper.
  6. Roast for 15 minutes.
  7. Serve roasted chicken with the roasted vegetables - half a tomato, an onion slice, jalapeño sliver, pepper rings, scoops of avocado and Greek yogurt. A little cilantro. Amazing.

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4 thoughts on “Sheet Pan Meal: Chicken Fajitas

    • Alison Garcia says:

      Hi April! We generally don’t post nutritional stats, as everyone’s are going to vary, based on exact ingredients used, serving size, and other factors. You can calculate your stats using an online tracker or food journal. That’s the most accurate way to know exactly what the values are for what you’ve prepared.

  1. Kasey Weaver says:

    So, if we are cooking for one we basically guess about amounts to use so we can obtain the desired nutritional values? In this recipe (which looks awesome) 10 tenders can be 20 oz to 40 oz depending on the size of the package.

    • Susan Maria Leach says:

      My packages of chicken tenders are 10 = about a pound. Most all of my recipes use about a pound of meat or fish. That is standard to Martha Stewart or Bobby Flay as well – a pound of protein serves four regular people.

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