The Mayo Clinic Diet One-Pan Fajita Chicken Bake Recipe Is Quick & Tasty | Poultry

A easy and vibrant one-pan chicken recipe that requires minimal cleanup! With wholesome peppers, protein-packed chicken breast and Mexican seasonings, it is a dinner the entire household will look ahead to.

Unused parts of this
fajita chicken recipe can be utilized through the week on a sandwich, wrap or pizza. A scrumptious method to attain your weight-loss targets. You’ll be able to add any recent vegetable you’d wish to the recipe, like corn on the cob or inexperienced beans.

Delicacies: Mexican / American

Prep Time: 5 minutes

Cook dinner Time: 35 minutes

Whole Time: 40 minutes

Servings: 4

Components

• 1 medium crimson onion, lower into wedges
• 1 crimson bell pepper, roughly chopped
• 1 giant yellow bell pepper or inexperienced bell pepper, roughly chopped
• 1 tablespoon extra virgin olive oil
• 2 tablespoons taco seasoning
• 12 ounces boneless, skinless hen breast
• 4 portabella mushroom caps, sliced
• 1 lime, lower into wedges
• 1/2 cup chopped recent cilantro
• 2 medium inexperienced onions, chopped
• 1 tablespoon chopped pickled jalapeno peppers

Here is the right way to make it: 

1. Add the onion and bell pepper to the roasting pan that is been lined with parchment paper.
2. 
   Mix the oil and taco seasoning, spoon half over the greens and toss to coat. Place right into a preheated 450-degree F oven and roast quarter-hour.
3. 
   In the meantime, place the hen onto a plate and spoon over the remaining oil combination, flip to coat each side of the hen. Take away the greens from the oven. Add the hen and portabella mushrooms to the pan, nestling in amongst the greens and including any spice combination left on the plate.
4. 
   Return to the oven and bake quarter-hour till the hen is cooked by and greens tender. Squeeze over the lime. Scatter over the cilantro, inexperienced onions and jalapeno. 

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