Chicken Fajitas

Name: Chicken Fajitas
Yield: 4 servings
Ingredients: 1 3/4 pound boneless, skinless chicken breasts, cut into 2-inch strips; 1 1 tablespoon chopped fresh garlic; 1 1 tablespoon fresh lime juice; 1 2 teaspoons olive oil, divided; 1 1 teaspoon chili powder; 1 1/2 teaspoon ground cumin; 1 Vegetable oil cooking spray; 1 1 medium onion, thinly sliced; 1 1 medium red bell pepper, thinly sliced; 1 1 medium green bell pepper, thinly sliced; 1 1 can (14.5 ounces) diced tomatoes with green chiles, drained; 1 1/2 teaspoon salt; 1 1/4 teaspoon freshly ground black pepper; 1 4 whole-wheat tortillas (8 inches each); 1 4 tablespoons salsa, divided; 1 3 tablespoons chopped fresh cilantro, divided; 1 4 teaspoons nonfat plain Greek yogurt; 1 2 radishes, thinly sliced (optional); 1 1 lime; 1 cut into wedges (optional)

From the kitchen of Carly

Sheet pan chicken fajitas skip the skillet mess. Chicken strips marinate in lime and cumin, then roast with peppers and onions until charred and tender. Warm tortillas finish in the oven. Dinner in forty minutes, minimal cleanup.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 pound boneless, skinless chicken breasts, cut into 2-inch strips
11 tablespoon chopped fresh garlic
11 tablespoon fresh lime juice
12 teaspoons olive oil, divided
11 teaspoon chili powder
11/2 teaspoon ground cumin
1Vegetable oil cooking spray
11 medium onion, thinly sliced
11 medium red bell pepper, thinly sliced
11 medium green bell pepper, thinly sliced
11 can (14.5 ounces) diced tomatoes with green chiles, drained
11/2 teaspoon salt
11/4 teaspoon freshly ground black pepper
14 whole-wheat tortillas (8 inches each)
14 tablespoons salsa, divided
13 tablespoons chopped fresh cilantro, divided
14 teaspoons nonfat plain Greek yogurt
12 radishes, thinly sliced (optional)
11 lime
1cut into wedges (optional)

Instructions

Heat oven to 400°F. In a bowl, toss chicken with garlic, juice, 1 teaspoon oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time. Stir 2 tablespoons salsa and 2 tablespoonscilantro into chicken mixture; divide evenly among tortillas, along with remaining 2 tablespoons salsa, yogurt and remaining 1 tablespoon cilantro. Garnish with radish slices and lime wedges, if desired.