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High Protein, Sheet Pan Cheesy Chicken Fajita Burritos
Serves 12
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High Protein, Sheet Pan Cheesy Chicken Fajita Burritos
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Serves 12
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Directions
1
Add diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
2
Toss the onions and bell peppers in the oven to roast at 425°F for 20-30 minutes.
3
Add diced chicken thighs right over the top of the roasted vegetables.
4
Add tomato paste, chili paste, three packets of taco seasoning, and a little bit of neutral oil.
5
Give it a mix until it's completely combined.
6
Toss that in the oven to cook at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
7
Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese to the cooked chicken and vegetables.
8
Give it a mix until the cheese is melted and the mixture is fully combined.
9
Top it off with a little bit of extra reduced-fat mozzarella and return to the oven for 2-3 minutes to melt.
10
Garnish with chopped fresh cilantro.
11
Use a spatula to cut the mixture into about 12 equally sized rectangles.
12
Assemble the burritos by placing one portion of filling onto a burrito-sized tortilla.
13
Roll the tortilla tightly around the filling.
14
Wrap the assembled burritos in foil for storage.
Ingredients
6 bell peppers, diced
2 onions, diced
15 g coarse salt
1360 g boneless, skinless chicken thighs, diced
40 g tomato paste
30 g chili paste (harissa or adobo sauce)
3 packets taco seasoning
20 g neutral oil
oregano
chili powder
280 g pico de gallo
150 g 0% Greek yogurt
120 g reduced-fat mozzarella cheese
80 g reduced-fat cheddar cheese
80 g reduced-fat mozzarella (for melting on top)
chopped fresh cilantro
12 burrito sized tortillas
Equipment
sheet pan
spatula
tongs
oven
Tips
Store frozen and reheat in 3-4 minutes.
For extra browning, broil for 2-3 minutes at the end of baking the chicken and vegetables.
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