Lighter Sheet Pan Fajitas
Ingredients
- 2lb chicken thighs, skinless and fat trimmed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon cumin
- 2 teaspoons smoked paprika
- pinch sea salt
- 1 teaspoon cracked pepper
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1 large (white) onion, sliced
- 2 ears corn on the cob, chopped into thirds
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 6 whole wheat tortillas
- 6 tablespoons 2% Greek yogurt
- 12 tablespoons pico de gallo
- 1 cup cilantro, chopped
Steps
Step 1
Set oven to 410F/210C.
Step 2
Line a baking tray with parchment paper.
Toss the veggies, seasoning and oil together in the sheet pan, ensuring every veggie is covered with spice and oil.
Align the veggies along the perimeter of the sheet pan, making a hole in the center of the sheet pan for the chicken.
Step 3
Add the raw chicken to the middle of the sheet pan and season to use fewer bowls and utensils, which will speed up cleaning.
Step 4
Roast for 22 – 25 minutes, or until the chicken is cooked through and the veggies are crisp-tender.
Remove and set the chicken aside for slicing.
Step 5
Slice the chicken thighs into strips and cut the corn from the small cob pieces.
Step 6
Enjoy immediately with whole wheat tortillas, Greek yogurt, fresh lime and cilantro! For a lower carb option, use low-carb tortillas or prepare a bowl of steamed cauliflower rice and add the ingredients to a bowl to enjoy!
Store the veggies and chicken separately in airtight containers in the fridge for up to 5-6 days.