Recipe
Author
Hy-Vee Test Kitchen
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Description
A sheet pan chicken dinner ready in under 30 minutes—a keeper, for sure. We used sliced bell peppers and red onions, but feel free to substitute your favorite vegetables.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. boneless skinless chicken breasts, cut into bite-size strips | ||
| 3 orange, yellow and/ or red bell peppers, seeded and cut into strips | ||
| 1 medium red onion, thinly sliced | ||
| 1 (1.25 oz) packet Hy-Vee Mexican-style fajita seasoning mix | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| Lime halves, if desired | ||
| 8 (6-inch) flour tortillas | ||
| Cilantro, for garnish |
Things To Grab
- Large bowl
- Large rimmed baking sheet
- Aluminum foil
Directions
- Preheat oven to 425F.
- Toss together chicken, peppers, onion and fajita seasoning mix in a large bowl. Drizzle with oil. Spread on a large rimmed baking sheet. If desired, add lime halves. Roast for 12 minutes or until vegetables are tender and chicken is cooked through, stirring half way through roasting.
- Wrap tortillas in aluminum foil and place in the oven to warm during the last 5 minutes of roasting. Divide fajita mixture among warm tortillas and serve, if desired, garnish with cilantro.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 85mg
- Sodium: 1330mg
- Total Carbohydrates: 47g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 350%
0%
Iron 20%
0%
Calcium 10%