sheet pan chicken fajitas

 

• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• ¾ teaspoon salt, divided
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground pepper
• 2 tablespoons olive oil, divided
• 1 ¼ pounds chicken tenders
• 1 medium yellow onion, sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 4 cups chopped stemmed kale
• 1 (15 ounce) can no-salt-added black beans, rinsed
• ¼ cup low-fat plain Greek yogurt
• 1 tablespoon lime juice
• 2 teaspoons water

tructions Checklist

• Step 1

  Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

• Step 2

  Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.

• Step 3

  Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.

• Step 4

  Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.

• Step 5

  Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.

• Step 6

  Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

• Step 7

  Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Tips

Tip: For easier weeknight prep, slice vegetables the night before; cover and refrigerate.

Tips

To make ahead: Prepare spice mixture (Step 1) up to 2 days ahead; store in an airtight container.

Nutrition Facts

Serving Size: 

2 chicken tenders, 1 1/4 cups vegetables + generous 1 Tbsp. sauce

Per Serving:

 

343 calories; protein 42.7g; carbohydrates 23.7g; dietary fiber 8.2g; sugars 3.8g; fat 9.9g; saturated fat 1.4g; cholesterol 70.9mg; vitamin a iu 2774.9IU; vitamin c 72.9mg; folate 25.3mcg; calcium 187.3mg; iron 3.6mg; magnesium 62.7mg; potassium 579.8mg; sodium 605.1mg

dinner last night

it never gets old.... cast iron skillet fajitas with the secret ingredient (shhhhhh grapefruit juice in the marinade). mmmmmmmmmm mmmmmmm mmmmmmmmm. worth every second of preparation!

fajitas

oh. my. yummy.

oh. my. yummy!

NEED:

Chicken Breasts--Boneless/Skinless 

Peppers

Onions

poblano peppers (thinly sliced)

Tomatoes 

Jalepeno (optional) 

olive oil

grapefruit juice 

lime juice (i squeezed fresh limes) 

black pepper (fresh ground is best)

oregeno (i used italian blend) 

garlic powder 

salt (i used kosher) 

chilli powder

cumin 

tortillas 

DO: 

mix together in a big zip lock bag:

olive oil 

grapefruit juice  (about a half a small can full)

lime juice (i squeezed fresh limes--2 of them) 

black pepper (fresh ground is best)--i used quite a bit

oregeno (i used italian blend)--about 1 T

garlic powder about 1 T

salt (i used kosher) about 1.5 tsp

chilli powder 1-2 T

cumin- 1-2 T 

add chicken to bag and let marinade up to 5 hours--i had an hour so that is what i did

toss the veggies (minus tomatoes) with cumin, chilli powder, salt and pepper. let them sit on a board all ready to go 

put tomatoes in a bowl so they are ready to go (1/4 to 1/8 of tomato chunks) 

put some oil in a cup/small bowl so it is ready to go 

preheat grill--turn one side to HOT and put cast iron skillet on this side. turn the other side to med-med high.

grill chicken breasts whole until BARELY cooked through on this side. when chicken has a few minutes to go, quickly dump the oil into the hot skillet and then throw peppers and onions in. Let "blacken" while you cut chicken on the bias. Add chicken to the pepper mixture in the skillet and let the juices all mix. when the veggies are almost to the texture/consistency you want, add the tomatoes and let sear.  the skillet is hot so i put all the mix into a bowl to bring inside.

baked fajitas???

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until #chicken is cooked through and the #vegetables are done.