Sheet Pan Chicken Fajitas
Black Bean and Avocado Salad
Ingredients
- 2 Tbsp low-sodium taco seasoning
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- ½ tsp salt
- 1½ lb boneless, skinless chicken breasts, diced
- 2 bell peppers (any color), sliced
- 1 red onion, sliced
- 12 corn tortillas
- ½ cup fresh salsa
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Combine taco seasoning, oil, lime juice, and salt in a bowl. .
- Toss chicken, bell peppers, and onion with oil mixture on a large rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until chicken is done and vegetables are tender. Serve fajita mixture on tortillas with salsa and cilantro.
Side Dish Ingredients
- 1 (9-oz) pkg chopped romaine lettuce
- 1 cup low-sodium black beans, drained and rinsed
- 1 cup grape tomatoes, quartered
- ½ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 2 avocados, diced
- ¼ cup chipotle Ranch dressing
Side Dish Instructions
- Toss greens, beans, tomatoes, onion, cilantro, and avocados in a large bowl. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
300
|
222
|
522
|
| Fat (g) | 7 | 16 | 23 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 28 | 5 | 33 |
| Carb (g) | 30 | 17 | 47 |
| Fiber (g) | 5 | 8 | 13 |
| Sodium (mg) | 414 | 113 | 527 |
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