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One-pan fajita chicken tray bake
4
| Prep | 5 min | |
| Cook | 35 min |
A simple and vibrant one-pan meal that requires minimal clean up!
- Red onion, 1 medium, cut into wedges
- Red bell pepper, cooked, 1 pepper(s), roughly chopped
- Yellow bell pepper, 1 large, or green, roughly chopped
- Extra virgin olive oil, 1 tbsp(s)
- Taco seasoning, 2 tbsp(s)
- Chicken breast, raw, 12 oz(s)
- Portabella mushroom, cooked, 4 mushroom cap(s), sliced
- Lime, 1 lime(s), cut into wedges
- Cilantro, fresh, ½ cup(s)
- Green onion, 2 medium, chopped
- Pickled jalapeno pepper, 1 pepper(s), approx. 1 tbsp chopped
Method
Preheat oven to 450°F. Line a roasting pan with parchment paper.
Add the onion and bell pepper to the roasting pan.
Combine the oil and fajita mix, spoon half over the vegetables and toss to coat. Place into the oven and roast 15 minutes.
Meanwhile, place the chicken onto a plate and spoon over the remaining oil mixture, turn to coat both sides of the chicken. Remove the vegetables from the oven. Add the chicken and Portobella mushrooms to the pan, nestling in amongst the vegetables and adding any spice mixture left on the plate.
Return to the oven and bake 15 minutes until the chicken is cooked through and vegetables tender.
Squeeze over the lime. Scatter over the cilantro, green onions and jalapeno. Serve.
TIP: Unused portions can be used during the week on a sandwich, wrap or pizza.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
2 |
|
F
|
0.1 |
|
C
|
0 |
|
PD
|
0.9 |
|
Ft
|
0.6 |
|
S
|
0 |
Nutrition Facts
| Calories | 198 |
| Total Fat | 6.2 g |
| - Saturated Fat | 1 g |
| Cholesterol | 62.1 mg |
| Sodium | 449 mg |
| Total Carbohydrate | 14.3 g |
| - Dietary Fiber | 3.6 g |
| - Total Sugars | 4.6 g |
| -- Added Sugars | 0 g |
| Protein | 22.3 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!