Sheet-Pan Chicken Fajitas - Happy Cinco de Mayo
One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make and cleanup is even faster! Recipe courtesy of Eating Well.
1 pound boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
2 cups sliced red or yellow onion (about 1 large)
1 tablespoon lime juice
8 corn tortillas, warmed
Lime wedges, cilantro, sour cream, avocado and/or pico de gallo for serving
Step 1: Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Step 2: Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepared baking sheet and spread in an even layer.
Step 3: Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.
Step 4: Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pico de gallo, if desired.
Serving Size: 2 fajitas per person
357 calories; protein 30.1g; carbohydrates 32.5g; dietary fiber 6g; sugars 5.1g; fat 12.1g; saturated fat 1.9g; cholesterol 82.8mg; vitamin a iu 2012.7IU; vitamin c 141.6mg; folate 52mcg; calcium 75.9mg; iron 2.2mg; magnesium 84.5mg; potassium 761.1mg; sodium 572.9mg.
3 1/2 lean protein, 2 vegetable, 1 1/2 fat, 1 1/2 starch
Best Tzatziki Dip!
Yield: 1 cup
1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first) - Use English cucumbers
½ cup plain Greek yogurt- Use 2% milkfat
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh mint and/or dill
1 ½ teaspoons lemon juice
1 medium clove garlic, pressed or minced
¼ teaspoon fine sea salt
- Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
- Pairs great with raw veggies, toasted pita, grilled veggies, grilled meats, or as a sandwich or salad topper
Approximate Nutrition Facts per ¼ cup:
Calories: 77, Protein: 4 g, Fat: 5 g, Carb: 4g, Fiber ~1 g
Spinach Berry Salad with Easy Herb Vinaigrette
6 oz fresh baby spinach
1.5 cups quartered strawberries
½ c blueberries
¼ c easy herb vinaigrette (recipe below)
1 Tbsp fresh mint leaves, chopped
2 Tbsp slivered almonds, toasted
Dash of black pepper
Easy Herb Vinaigrette
9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives
Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days
1. Combine ingredients in a bowl.
2. Toss gently to coat.
3. If enjoying as a meal, be sure to add an additional protein source to help you stay satisfied longer- pairs great with grilled chicken or roasted shrimp.
Approximate nutrition information (salad and ¼ c dressing): Calories 178, Protein 3 g, Fat 10 g, Carb 21 g, Fiber ~12 g
A great no-cook option for busy mornings. Change it up with different fruits, toppings, milk, and yogurts.
½ c rolled oats
½ c unsweetened vanilla almond milk (or milk of your choice)
¼ c frozen wild blueberries
¼ c low sugar vanilla greek yogurt
Optional toppings: 2 tbsp chopped nuts, 1-2 tbsp ground flax, hemp hearts, or chia seeds, ground cinnamon
- Combine all ingredients in a mason jar, Tupperware, or bowl and cover with a lid or plastic wrap.
- Stir until well mixed.
- Store in fridge for a minim of 4 hours, maximum of 4 days.
- Add additional toppings and more milk if desired. Enjoy
Approximate Nutrition Facts:
Calories 230, Protein 10 g, Fat 5 g, Carb 35 g, Fiber 6 g
Mocha PB Berry Smoothie
Struggling to get in more than just your coffee in the morning? A great on the go breakfast packed with fiber and protein, or a way to increase your intake of fruit and vegetables when you are reaching for your afternoon pick-me-up cup of joe!
1/2 c frozen wild blueberries
1/2 c frozen raspberries
1 cup coffee (room temperature or cold…I use whatever is left in the pot from the morning)
1 scoop chocolate protein powder
1/4 c oats
1 Tbsp PB2 or PBFit
4 ice cubes (to thicken if desired)
1-2 handfuls spinach
Combine all ingredients in blender. Mix until desired consistency is reached. Enjoy!
Raw Chocolate Brownies
Corn Bean Salsa
Kale Apple Almond Salad, serves 3-4
- large head of kale
- 1-2 red apples (try honeycrips or really crisp/sweet ones!)
- 1/2 c salted/unsalted almonds (or mixed nuts)
- 1 tsp maple syrup (or honey)
- 2 Tbsp craisins (or raisins, dates, or any dried fruit)
- drizzle of: olive oil and balsamic vinegar
- salt/pepper to taste
- optional: avocado, sliced
- Start by washing your kale and apples well. Strip away the long stems on the kale and put all the washed leaves in a large bowl. Transfer the leaves to a large cutting board and roughly chop. Then add the leaves back to the bowl.
- Massage the kale. Drizzle kale leaves in olive oil (about 1 Tbsp), sprinkle a pinch of salt on top and start squeezing and scrunching leaves between your hands. After 1 minute or so, the kale will start to wilt slightly and become less tough/fibrous.
- Drizzle honey or maple syrup and balsamic vinegar to the bowl and toss to combine.
- Add the apple, almonds and dried fruit (optional to add avocado). Serve!
This salad also goes great with grilled chicken, salmon, chicken tenders, quinoa or chickpeas as well!
Slow Cooker Pineapple Chicken
2 lb. chicken breast
1 (20 oz.) can pineapple chunks in 100% juice
1 can salsa
3 medium zucchini, diced
1. Place the chicken breasts in the bottom of the slow cooker and cover them with the salsa.
2. Cook on high for 4 hours or low for 6 hours, or until easily shredded. Shred the chicken.
3. Add the pineapple with ⅔ cup of the canned juice, and the zucchini to the slow cooker and cook for an additional 30 minutes to 1 hour, or until the zucchini is soft.
Serve on whole wheat tortilla or on romaine lettuce
3-4 boneless skinless chicken breasts, poached and shredded (or save time with canned or rotisserie)
1 tsp salt
2-3 Tbsp lemon juice
2 cups diced celery
1/3 c mayonnaise
½ cup slivered almonds
One, 11 oz can mandarin orange segments, packed in juice or water and drained
- In a large bowl, combine chicken breasts, salt, lemon juice, and celery.
- Store in the fridge overnight
- About 1-2 hours before serving, add mayo, almonds, and mandarin oranges.Stir and chill
- Serve on lettuce cups, a bed of mixed greens, or on toasted whole grain bread or a wrap.
Approximate nutrition facts per serving:
Calories: 182, Protein 13g, Fat 11 g, Carb 7 g, Fiber 2 g