Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Serves: 5
These family style chicken fajitas are perfectly sharable and delicious. What’s great, is that everyone can customize a plate that they love. Loaded with juicy, tender chicken, roasted vegetables, and all the fixings, your entire family will love this meal.
Other sides you can add include guacamole, salsa, or even some refried beans. No matter what sides you select these juicy chicken fajitas are hard to beat.
Ingredients
1.5 lbs. Smart Chicken Tenderloins, left whole or option to slice once cooked
1 tablespoon olive oil, plus extra for the vegetables
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt, extra to taste
¼ teaspoon cracked black pepper
2 red bell peppers, sliced
2 medium sweet onions, sliced
2 cups cooked rice
1 can pinto beans, drained and rinsed or black beans
1 large avocado, peeled, pitted and sliced
1 cup shredded cheddar cheese, served on the side
1 jalapeno, sliced, option to remove veins and seeds
2 tablespoons cilantro, chopped small
3 limes, cut into wedges
5-6 tortillas, heated
Lime Crema
¼ cup light sour cream
1 teaspoon garlic, minced
2 tablespoons lime juice, fresh squeezed
¼ teaspoon salt
Directions
Preheat the oven to 400°F. Spray a baking tray with non-stick cooking spray and set it aside.
Lime Crema: In a small mixing bowl, combine the light sour cream, minced garlic, lime juice and salt. Mix well and place the lime crema in the refrigerator until you’re ready to eat.
Chicken Fajitas: In a large mixing bowl, combine the chicken tenderloins with the spices and one tablespoon olive oil. (paprika, chili powder, cumin, onion powder, garlic powder, salt and cracked black pepper.) Toss until well coated. Add the seasoned chicken to the prepared baking tray.
Clean and slice your red bell peppers and onions. Add them to the tray with the chicken and drizzle everything with olive oil. Place the tray in the oven and bake for 20-25 minutes or until the internal temperature of the chicken reaches 165˴F and the vegetables are cooked to your liking.
Rice and Beans: Next, cook the rice according to the package. Drain and rinse one can of pinto or black beans. Add the beans to the cooked rice. Mix well. Season with salt to taste and add about one tablespoon chopped cilantro. Mix well.
Assemble the Platter: Add the rice and beans, followed by the seasoned chicken and roasted vegetables. Then, add sliced avocado, sliced jalapeno, heated tortillas, and lime wedges to the platter. Serve shredded cheddar cheese and the lime cream on the side. Sprinkle everything with chopped cilantro and enjoy.
Nutrition
serving: 1 serving, calories: 600kcal, carbohydrates: 56g, protein: 42g, fat: 24g, saturated fat: 8g, polyunsaturated fat: 3g, monounsaturated fat: 10g, trans fat: 0.02g, cholesterol: 114mg, sodium: 906mg, potassium: 1132mg, fiber: 8g, sugar: 11g, vitamin a: 1997IU, vitamin c: 91mg, calcium: 288mg, iron: 3mg