Last day of sheet pan week! On the menu today: Chicken Mango Fajitas! Chicken tenders, cubed mango, and sliced peppers are tossed with lime juice, agave, and olive oil to make these quick, tasty sheet pan fajitas. Have you tried cauliflower thins?! Whole Foods & Trader Joes both make fab versions of the low carb veggie packed sandwich thin! We LOVE using them as mini tacos and fajitas!
Ingredients (serves 6)
1 ½ pounds chicken tenders, halved lengthwise
2 tablespoons olive oil
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper
2 cups cubed mango
1 red onion, sliced
1 red bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
2 tablespoons agave nectar
2 tablespoons lime juice
12 (6 inch) corn tortillas, warmed
Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray.
Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice; toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet.
Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven’s broiler and place baking sheets about 6 inches from the heat source; broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.
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