High Protein, Sheet Pan Cheesy Chicken Fajita Burritos

Directions

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