Chicken Fajitas on a Sheet Pan

This is a version of a diet plan that will allow you to have the Fajitas you love, without the additional fat from frying the peppers. This recipe is an all in one sheet pan method.

There is no need to heat oil in a skillet, no need to fry the chicken first. This is the exact taste of the fajitas you get when you are up town at a Mexican Restaurant, only healthier!

Who says you have to give up all your favorites just to lose weight? Most people do not realize that the simple act of cooking foods differently will make them healthier and therefore be better for you!

This recipe is so easy to follow, so easy to cook and much easier to eat when you know it is healthier.

Frequently Asked Questions:

            What cut of chicken should I use?

What I find works the best is to use 1 pound of boneless and skinless Chicken Breasts. I cut the breasts into thin strips first.

            Adding oil directly to the seasonings does not seem to be enough to coat all the ingredients.

           Is there a way to do this to be sure all the chicken is coated well, as are the vegetables?

What I find works well is to place the chicken and vegetables into a bowl and add the oil, then I use my hands to be sure the ingredients are all coated with oil. I then add the seasoning into a large ziploc bag and then add the ingredients and shake well.

            How do I store what is leftover?

The remaining Fajitas after dinner can be placed into an airtight container and then into the refrigerator for up to 4 days.

            Can I freeze the fajita mix?

Certainly. I place it into a freezer safe bag and then place it in the freezer. I mark it to be used within 3 months.

What do you need to make Chicken Fajitas on a Sheet Pan

            1 pound Chicken sliced into strips, (boneless, skinless Chicken breast works well)

            ½ Green Bell Pepper, sliced thin

            ½ Red Bell Pepper, sliced thin

            ½ Yellow Bell Pepper, sliced thin

            ½ Orange Bell Pepper, sliced thin

            ½ Onion, Red, sliced thin

            2 Jalapeno Peppers, seeded and diced

            1 Lime

            8 or 10 -6 inch Tortillas

            2 packet Fajita Seasoning

How to make Chicken Fajitas on a Sheet Pan

FIRST STEP:

Preheat the oven to 425*

Add 1 tbsp Olive Oil to a bowl

Add the packet of Fajita Seasoning and blend well

Stir in the vegetables and the Chicken Strips and be sure to cover all peppers and chicken with the mix

SECOND STEP:

Place the Chicken Strips down the center of a foil covered baking sheet

Place the sliced and coated vegetables around the outer sides of the Chicken

Wrap the tortilla in foil and set to the side for now

THIRD STEP:

Place the baking sheet in the oven and bake for 15 minutes

Set the wrapped tortillas in the oven during the last few minutes of the cooking time

Remove the baking sheet from the oven when done cooking and squeeze the lime and juice over the entire pan of ingredients

Spoon ingredients into a tortilla and enjoy!

YUM!