Sheet-pan chicken fajitas

Name: Sheet-pan chicken fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 640 g White chicken; 300 g Red bell pepper; 150 g Yellow bell pepper; 150 g Green bell pepper; 200 g Red onion; 15 ml Rapeseed oil; 2 tsp Cumin ground; 2 tsp Smoked paprika; 1 tsp Dried oregano; 2 pc Citrus aurantiifolia (Christm.) Swingle.; 8 pc Corn tortilla; 150 g Cooked black beans; 150 g Fat-free plain yogurt; 200 g Round tomato; 150 g Romaine lettuce; 10 g Fresh cilantro; 0.5 tsp Salt

Tex-Mex fajitas made in the oven: strips of chicken and three colours of pepper with gentle spices, wrapped in corn tortillas with black beans, tomato, lettuce and yogurt.

40 min

in total

people

598

calories per serving

In one serving

46 g
Protein: 60 g
Carbs: 16 g
Fat

Ingredients

640 g
White chicken
300 g
Red bell pepper
150 g
Yellow bell pepper
150 g
Green bell pepper
200 g
Red onion
15 ml
Rapeseed oil
2 tsp
Cumin ground
2 tsp
Smoked paprika
1 tsp
Dried oregano
2 pc
Citrus aurantiifolia (Christm.) Swingle.
8 pc
Corn tortilla
150 g
Cooked black beans
150 g
Fat-free plain yogurt
200 g
Round tomato
150 g
Romaine lettuce
10 g
Fresh cilantro
0.5 tsp
Salt

Allergens

milk

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Heat the oven to 220 °C. Slice the chicken, peppers and red onion into strips.
Toss with the oil, cumin, smoked paprika, oregano, juice of one lime and the salt, then spread over a large tray.
Roast for 20 minutes, stirring halfway. Warm the tortillas and black beans.
Fill each tortilla with chicken, peppers, beans, tomato, lettuce, yogurt and coriander; serve with the second lime.