Sheet Pan Fajitas

Sheet pan meals are one of my favorite easy, no-fuss ways to cook. You can use chicken breast, as this recipe calls for, or substitute chicken thighs for a softer texture. Top with salsa and serve over salad greens or wrap in a low-carb whole wheat tortilla. Any leftovers you have are perfect for lunch the next day. 

Serves 4 

Prep Time: 5 minutes             

Cook Time: 20-25 minutes        

Total Time: 25-30 minutes  

Ingredients  

1-pound chicken breast, cut into strips 

1 yellow onion, sliced 

1 red bell pepper, sliced 

1 yellow bell pepper, sliced 

1 tablespoon olive oil 

2 tablespoons taco seasoning

Method 

1.    Preheat the oven to 350ºF. 

2.    In a large bowl, combine the chicken, onion, peppers, oil, and taco seasoning. Mix well to coat evenly. 

3.    Using one or two baking sheets, spread the chicken and veggies out evenly and as flat as possible, trying not to crowd. 

4.    Bake for 20-25 minutes or until the chicken is cooked through and the veggies are soft, stirring halfway through. 

Post-Op Serving Suggestions 

Soft foods, finely dice 1/4-1/2 cup 

General diet, ½-1 cup 

Ingredient tip: If you tolerate tortilla shells and want to use them after surgery, look for options that are either 100% whole-wheat or low-carb. For better portion control, choose 5-7-inch shells instead of the larger alternatives. 

Nutrition Information Per Serving:

Calories- 176

Total Fat- 6g

Carbohydrates- 8g

Fiber- 2g

Protein- 24g

For more recipe ideas, be sure to check out my cookbook- The Complete Bariatric Cookbook and Meal Plan! To order online, click here.