Protein Swap | Fajitas-Style Chicken Sheet Pan
with Creamy Salsa Verde
Cooking time
25 minutes
Servings
2/4
Calories
360 /serving
That sound and that scent are irresistible: chicken, strips of peppers and onions sizzling together with mellow Mexican spices. With a sour cream and salsa verde topping, this fajitas filling makes for a fun night—without the carby tortillas, to keep it keto.
We will send you:
- 340g Diced chicken thighs
- 2 Sweet peppers
- 14g Cilantro
- 50g Sliced red onions
- 45ml Salsa verde
- 86ml Sour cream
- 11g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
16 g
Saturated Fat
6 g
Sodium
570 mg
Total Carb
22 g
Sugars
14 g
Protein
39 g
Fibre
4 g
Preparation
Roast the chicken
- Preheat the oven to 450°F.
- Halve, core and thinly slice the sweet peppers lengthwise.
- Pat the chicken dry.
- On a lined sheet pan, toss the chicken, sweet peppers and onions with a drizzle of oil, the spices and S&P.
- Roast, flipping halfway, 17 to 20 min., until the chicken* is cooked through and the vegetables are tender.
Mise en place
- Meanwhile, pick the cilantro leaves off the stems.
- In a small bowl, combine the salsa verde, sour cream and S&P.
Plate your dish
- Divide the chicken and vegetables between your plates.
- Drizzle with the creamy salsa verde.
- Garnish with the cilantro. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
