Sizzling Fajitas with Lettuce Wraps

Flavorful chicken and bell peppers sizzled to perfection on a single sheet pan, served with crisp lettuce cups for a delicious low-carb meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Low-Carb
• Low-Sodium
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• High-Protein
• Whole30

Tags

• healthy
• quick
• roast
• spicy

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into strips)
• 2 bell peppers (large, sliced)
• 1 red onion (sliced)
• 2 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried oregano
• 0.25 teaspoon black pepper
• 4 ounce iceberg lettuce (leaves, for serving)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice

Instructions

1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the sliced chicken breast, bell pepper, and red onion. Drizzle with olive oil and sprinkle with chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, and black pepper. Toss until everything is evenly coated.
3. Spread the chicken and vegetables in a single layer on the prepared sheet pan.
4. Roast for 15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
5. Remove from oven and serve immediately. Scoop the sizzling fajita mixture into iceberg lettuce leaves. Garnish with chopped fresh cilantro and a squeeze of fresh lime juice if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.

Nutrition (per serving)

• Calories: 300
• Protein: 37.8 g
• Carbohydrates: 12.3 g
• Fat: 11.2 g
• Fiber: 3.4 g
• Sodium: 120 mg
• Saturated Fat: 2.2 g
• Sugar: 5.1 g
• Cholesterol: 105 mg