High Protein, Sheet Pan Cheesy Chicken Fajita Burritos
Serves 12
Directions
- 1Add diced onions and bell peppers to a sheet pan and add about a tablespoon of salt.
- 2Toss the onions and bell peppers in the oven to roast at 425°F for 20-30 minutes.
- 3Add diced chicken thighs right over the top of the roasted vegetables.
- 4Add tomato paste, chili paste, three packets of taco seasoning, and a little bit of neutral oil.
- 5Give it a mix until it's completely combined.
- 6Toss that in the oven to cook at 425°F for 18-20 minutes, then broil for 2-3 minutes for extra browning.
- 7Add pico de gallo, Greek yogurt, reduced-fat mozzarella cheese, and reduced-fat cheddar cheese to the cooked chicken and vegetables.
- 8Give it a mix until the cheese is melted and the mixture is fully combined.
- 9Top it off with a little bit of extra reduced-fat mozzarella and return to the oven for 2-3 minutes to melt.
- 10Garnish with chopped fresh cilantro.
- 11Use a spatula to cut the mixture into about 12 equally sized rectangles.
- 12Assemble the burritos by placing one portion of filling onto a burrito-sized tortilla.
- 13Roll the tortilla tightly around the filling.
- 14Wrap 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 panspatulatongsoven
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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