Sheet Pan Fajita Dinner

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and 1 tsp Epicure dressing. 


2 bell peppers12 red onion1 12 lbs (675 g) boneless, skinless chicken breasts or flank steak2 tbsp oil1–2 tbspFajita Seasoning12 small whole-grain or corn tortillas1 cup grated cheese, preferably low fat

Toppings (optional): prepared Guacamole, prepared Poco Picante Salsa, cilantro, lime wedges


  1. Arrange racks in top and bottom third of oven. Preheat broiler to high. 
  2. Meanwhile, thinly slice peppers and onion. Cut chicken into bite-seize pieces and place on Sheet Pan. Add oil and seasoning; toss to evenly mix, then spread out in a single layer. 
  3. Broil, rotating pan and stirring often, until cooked through, 8–10 min. 
  4. Wrap tortillas in foil; place on bottom rack in oven for last 3 min of cooking. 
  5. Remove both from oven; sprinkle cheese over chicken mixture. Serve in warm tortillas with toppings, as desired. 

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