Description
Colorful roasted chicken strips and bell peppers seasoned with tajin, finished with creamy feta and served in warm tortillas. A bold, citrusy, and easy sheet pan dinner perfect for busy weeknights.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken strips
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large red onion, sliced
- 2 tablespoons tajin seasoning
- 2 tablespoons olive oil
- 1 cup feta cheese, crumbled
- 8 medium flour tortillas
- 1 whole lime, cut into wedges
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, toss the chicken strips with olive oil and tajin seasoning until evenly coated.
- Line a large sheet pan with parchment paper.
- Spread the seasoned chicken, sliced bell peppers, and sliced red onion evenly on the sheet pan in a single layer.
- Roast for 20 to 25 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender with lightly charred edges.
- Sprinkle crumbled feta over the hot mixture and return to the oven for 3 to 5 minutes until slightly softened.
- Warm the flour tortillas, squeeze fresh lime over the fajita mixture, and serve immediately.
Notes
- Do not overcrowd the sheet pan to ensure proper roasting and caramelization.
- Add feta during the final minutes so it softens without fully melting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in a skillet or oven to maintain texture.
Nutrition
- Serving Size: 1/4 of recipe with 2 tortillas
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg