Sheet Pan Chicken Fajitas

Rebeka Bergin Rebeka Bergin

    Preheat your oven to 180 degrees/Gas Mark 4.Coat 200g of sliced Chicken Breast in a marinade made with Olive Oil, Ground Cumin, Paprika, Cayenne Pepper , Sea Salt & Black Pepper and Chili Powder, then arrange it onto a baking sheet along with the sliced Red Onion and Bell Pepper. Put the baking sheet the oven for 20-25 minutes (until the chicken has cooked through.)

    Turn off the oven and wrap 2 Whole Wheat Tortilla Wraps in foil, put them in the oven while it’s still hot for 30 seconds to warm through and then serve.


    *If you have an intolerance to gluten, gluten-free wraps work for this recipe too.

Article ID,18233983033,Servings,2,Paper Link,https://paper.dropbox.com/doc/Sheet-Pan-Chicken-Fajitas--AaCSxgFMfvYrrQlaX8k54RX6Ag-0MS0za35k8yy03r5XkOw4
Day,Dinner
Calories,475,Macros
Fat,22g,194
Protein,28g,111
Carbohydrates,42g,170
Allergens,Nut-Free,Milk-Free,Soy-Free,Egg-Free,Seafood-Free
Suitability,Fat-Loss

Ingredient,Amount,Style
Boneless. Skinless Chicken Breast,200g,sliced into strips
Red Onion,1,sliced into strips
Mixed Bell Peppers,1 Cup ,sliced into strips
Olive Oil,1 Tablespoon
Ground Cumin,1 Teaspoon
Paprika,1 Teaspoon
Cayenne Pepper,1 Teaspoon
Chili Powder,½ Teaspoon
Sea Salt & Black Pepper,A Pinch
Large Whole Wheat Tortilla Wrap*,2
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.