Easy, Oven-Baked Sheet Pan Chicken Fajitas

Easy, Oven-Baked Sheet Pan Chicken Fajitas

Servings: 4-5 servings
1 lb. boneless, skinless chicken breasts
1 red bell pepper
1 yellow or red bell pepper
1 green bell pepper
1 large or 2 small onions
2 tablespoons taco seasoning; purchase ready-made or make your own (recipe at http://www.theyummylife.com/taco_seasoning_mix)
2 tablespoons olive oil
8-10 flour tortillas
optional garnishes/toppings: cilantro, lime wedges, guacamole, sour cream, salsa

Preheat oven to 425 degrees. Spray or brush large 13×18 sheet pan with oil (or, use 2 smaller pans).

Cut chicken breasts against the grain into 1/4″ to 1/2″ wide strips. (Tip: freezing chicken for 15-30 minutes firms it up for easier cutting.)

Cut bell peppers into long thin slices, approx. 1/4″ wide.
Cut ends (poles) off of onions. Cut in half from pole to pole. Cut into thin slices.

Scatter peppers, onions, and chicken on sheet pan. Sprinkle on taco seasoning. Drizzle with olive oil. Use tongs to toss until everything is coated and spread in an even layer. Bake uncovered for 30 minutes, stirring half way through.

Wrap tortillas in foil and put in oven with fajita mixture during last 10 minutes of baking time.

Garnish sheet pan with cilantro sprigs and lime wedges. Serve with warm tortillas and optional toppings.

–Assemble the fajita mixture, cover and refrigerate up to 1 day ahead.
–Mixture also may be frozen, either in the sheet pan or flattened in a Ziploc freezer bag. To cook frozen mixture, add 10 minutes to cooking time for a total of 40 minutes; leave uncovered the entire time.

NUTRITIONAL INFORMATION per 1-cup serving of fillng (without tortilla): 259 calories, 13g fat, 344mg sodium, 7.7g carbs, 2.8g fiber, 3.8g sugars, 27.6g protein, Weight Watchers SmartPoints: 4
High in protein, iron, niacin, selenium, Vitamins A, B6 & C.

Adapted from: http://www.theyummylife.com/Oven_Chicken_Fajitas


Cauliflower Fried Rice Bowl

Cauliflower Fried Rice Bowl

I really liked this one a lot!

3 cups raw cauliflower florets
1 garlic clove, minced
2 teaspoons sesame oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup frozen peas
1/2 cup shredded carrot
2 eggs, beaten
2 tablespoons almonds, chopped
1 green onion, chopped


Pulse cauliflower in a food processor or blender until it resembles a rice texture.
In a skillet over medium-high heat, sauté garlic in sesame oil for 30 seconds. Add cauliflower, salt, and pepper, and cook for 1 minute. Add peas and carrots and cook for another 3 to 5 minutes until everything is heated and cauliflower is tender.
Slide veggies to side of the pan, and scramble eggs on empty side. Stir veggies and cooked eggs together. Place mixture in bowl, top with almonds and green onion, and serve.

Note: This whole recipe is 2 servings for me. Weight Watcher points 5 per serving.

Adapted from: http://www.shape.com/healthy-eating/healthy-recipes/cauliflower-fried-rice-bowl-will-make-you-forget-about-takeout?utm_source=facebook&utm_medium=social&utm_campaign=shp_768158128_editorialcontent