Recipes ofNicole Doria

Nutritionist

Nutritionist & Personal Trainer

Arrow
Printer

Sheet Pan Chicken Fajita

Friday, January 10, 2020
pie_chart
Portions
4
Ingredients
or16 oz of chicken, broiler or fryers, breast, skinless, boneless, meat only, raw (452 g)
or1 medium unit (approx 2-3/4" long, 2-1/2 dia.) of peppers, sweet, red, raw (119 g)
or1 medium unit (approx 2-3/4" long, 2-1/2" dia) of peppers, sweet, green, raw (119 g)
or1 medium slice (1/8" thick) of onions, raw (14 g)
or3 tsps of garlic, raw (8 g)
or2 tablespoons of oil, olive, salad or cooking (27 g)
or1 portion of fajita Seasoning (8 g)
Preparation
1.
Preheat the oven to 400F
2.
Line a baking sheet with foil
3.
Mix all ingredients and place them in the prepared baking sheet
4.
Cook for 25-30 minutes
Nutritional information
Per 100 gPer portion (187 g)% DRI
Energy117 kcal220 kcal11 %
Fat5 g10 g15 %
Fatty acids, total saturated1 g2 g8 %
Cholesterol44 mg82 mg27 %
Sodium112 mg209 mg9 %
Carbohydrate3 g6 g2 %
Sugars1 g2 gremove
Fiber1 g1 g6 %
Protein14 g26 gremove