Empty My Fridge
Sheet Pan Chicken Fajitas Quick High Protein Dinner No Store Run
Ingredients
- Chicken thigh · skinless trimmed2 lb
- Garlic powder1 tsp
- Onion powder1 tsp
- Cumin2 tsp
- Smoked paprika2 tsp
- Salt
- Cracked pepper1 tsp
- Bell pepper · sliced3
- Onion · sliced1
- Sweet corn · chopped2
- Olive oil1 tbsp
- Thyme · dried1 tsp
- Tortilla6
- Greek yoghurt6 tbsp
- Pico de gallo12 tbsp
- Cilantro · chopped1 cup
Instructions
- Preheat the oven to 410°F (210°C) and line a baking tray with parchment paper.
- In a large bowl, toss the sliced bell peppers, onion and corn with the olive oil, dried thyme and a sprinkle of sea salt until every piece is coated.
- Spread the vegetables around the edge of the baking sheet, leaving the middle free.
- Place the chicken thighs in the middle and season them with garlic powder, onion powder, cumin, smoked paprika, sea salt and cracked pepper.
- Bake for 22 to 25 minutes, until the chicken is fully cooked and the vegetables are still slightly crunchy.
- Let the chicken rest for a couple of minutes, then cut it into strips and cut the corn kernels off the cob.
- Fill the whole wheat tortillas with the chicken and roasted vegetables, then top with the Greek yogurt, pico de gallo and chopped cilantro.
Summarized from Fit Men Cook's video. Watch it for the details.
More recipes with
OnionBell pepperYoghurtChicken thighTortillaSweet cornGreek yoghurtPico de gallo
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