Sheet-Pan Chicken Fajitas

Chicken and vegetables right out of the oven, ready for tortillas!

Chicken fajitas are a popular Tex-Mex restaurant choice because they're usually a healthier option than cheesy quesadillas or deep-fried burritos. (Yes, there really is such a thing.) Better yet, when you make them at home there are no surprises. You know exactly what's in your food.

This is an awesome recipe, and it's from Weight Watchers no less. Weight Watchers stresses that when we are trying to lose weight, all foods should be on the table, literally. Restricting our favorite foods leads to feelings of deprivation, which 95% of the time leads to diet failure. Oops. I used the word diet. Successul weight loss and maintenance is a lifestyle, not a diet.

The ingredient list here may look long, but most of it is spices and condiments. And if four servings is more than you need, leftovers will keep for several days in the fridge. No tortillas in the house? No problem. Chicken fajitas are great with rice or even on their own.

This is no es una dieta. This is la beuna vida!

1 lb. boneless skinless chicken breast, thinly sliced

1 large onion, thinly sliced

2 medium red bell peppers, thinly sliced (I used a red and a yellow)

1 large Poblano pepper, thinly sliced

2 Tbsp. olive oil

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. kosher salt

1 tsp. smoked paprika

8 low-carb, high-fiber tortillas

For Serving:

1 cup pico de gallo salsa

1/2 cup chopped cilantro

1/4 cup reduced-fat sour cream

1 avocado, thinly sliced (optional)

1 medium jalapeno pepper, thinly sliced (optional)

1 lime, cut into wedges (optional)

Place a large sheet pan in the oven. Preheat oven to 450 degree F.

In a large bowl, combine the chicken, onion, bell peppers and poblano pepper. Drizzle with the olive oil and toss to coat. Sprinkle with the chili powder, garlic powder, cumin, salt and paprika and toss to coat.

Carefully remove the hot pan from the oven and coat with cooking spray. Spread the chicken and vegetables into an even layer on the pan. Roast until the chickken is cooked through, about 20 minutes, stirring halfway through.

Meanwhile, wrap the tortillas in foil. Place them in the oven to warm during the last 5 minutes of roasting.

Divide the chicken and vegetables among the tortillas. Serve with the pico de gallo, cilantro, sour cream, avocado, jalapeno and lime wedges.

Serving size: 2 filled tortillas

WW Points per serving: 9