Sheet Pan Chicken Fajitas Directions:
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, combine smoked paprika, cumin, cayenne pepper, garlic powder, salt, and pepper. Stir in the olive oil and whisk until well blended.
- Add the olive oil mixture into a large zip-top bag.
- Place the sliced bell peppers, onion, and jalapeños into the bag. Massage the vegetables to coat them evenly with the seasoning.
- Add the chicken strips to the bag and massage again to coat everything evenly.
- Arrange the chicken in the center of the baking sheet. Spread half of the vegetables on both sides of the chicken.
- Bake for 15 minutes. During the last 5 minutes of cooking, wrap the flour tortillas in foil and place them in the oven to warm.
- Remove the baking sheet from the oven and squeeze lime juice over the entire pan.
- Scoop the fajita mixture onto the warm tortillas and serve.
WW Points Calculation:
- Chicken tenders (1 lb): 0 points
- Bell peppers (green, red, orange): 0 points
- Yellow onion: 0 points
- Olive oil (1 tbsp): 4 points
- Jalapeños: 0 points
- Lime: 0 points
- Flour tortillas (8): 24 points (3 points each)
Total Points: 28
Servings: 8
Per Serving: 3.5 points
Nutrition Information:
- Calories: ~200 per serving
- Fat: ~5g
- Protein: ~18g
- Carbohydrates: ~24g
- Sugar: ~2g
- Sodium: ~300mg
I'm await your comments! Enjoy!
