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dinner
Sheet Pan Chicken Fajitas
PostpartumTex-MexEasyServes 230 min
Strips of chicken breast, bell peppers, and onions roasted on a single pan.
This simple, one-pan meal is designed to maximize nutrient absorption with minimal effort. The abundant vitamin C in the bell peppers helps the mother's body efficiently absorb iron from the chicken, which is crucial for rebuilding stores depleted during birth. The combination of lean protein and whole grains provides the steady, sustained energy needed for lactation and caring for a growing baby.
View Nutrition Facts
One serving≈820 kcal · 51 g protein
Calories820 kcal
Protein51 g
Carbs71 g · 11.7g sugar
Fat40 g · 7.4g sat
Fiber17 g
Sodium1,274 mg
Folate176 mcg DFE
Iron5.3 mg
Calcium161 mg
Choline161 mg
Iodine69 mcg
Vitamin D8.4 IU
Vitamin B120.5 mcg
DHA + EPA24 mg
Zinc3.9 mg
from its ingredients
Ingredients
12 oz chicken breast, sliced into strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 yellow onion, sliced
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp salt
4 whole wheat tortillas
1 avocado, sliced
1 lime, cut into wedges
Method
- 1Preheat the oven to 400°F (200°C).
- 2On a large sheet pan, toss the chicken strips, sliced bell peppers, and onion with olive oil, chili powder, cumin, and salt.
- 3Spread the mixture evenly in a single layer on the pan.
- 4Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- 5Warm the tortillas in the microwave for 20 seconds or wrapped in foil in the oven during the last few minutes of cooking.
- 6Serve the fajita mixture in the warm tortillas, topped with avocado slices and a squeeze of lime juice.
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