Looking for an easy healthy dinner?
Try this sheet pan Spanish chicken recipe!
I’m all about one pot dinners, crock pot meals, and now sheet pan dinners! Why? Because they are easy!
This Tex-Mex recipe, sheet pan Spanish chicken, is tasty, easy, and healthy. If you want, you can serve them with some warmed up tortillas or skip the extra carbs and pair it with a salad.
Spanish Chicken Sheet Pan
4-6 Chicken breasts (boneless, skinless chicken breasts)
2 Red peppers
2 Yellow Peppers
2 Green peppers
2 large yellow onions
4-6 Sliced Mozzarella (one for each chicken breast)
1 bunch Green onions (garnish)
2 Limes (juiced)
1 package of Fajita seasoning
1 tbsp salt
1 tbsp pepper
1 tbsp. Olive oil
Large baking pan
Preheat your oven to 375 degrees
Cover your baking sheet with parchment paper
Slice your onions into thin strips
Place in a large bowl and set to the side
Remove the seeds of your peppers and slice into thin strips
Add your peppers to your bowl with the onions
Drizzle your olive oil over the vegetables and toss to coat
Season your vegetables with salt and pepper, toss to evenly coat
Pour your vegetables onto the baking sheet and evenly spread the vegetables
Take your chicken and place it on top of your vegetables
Slice your limes and juice the limes on top of the chicken and vegetables
Open your fajita seasoning and sprinkle all over the dish.
Place in your oven and bake for 35 – 40 minutes
Remove from the oven and place a slice of mozzarella on top of each chicken
Increase your oven heat to broil and place the chicken back in the oven to melt the cheese for 3-4 minutes only.
Keep an eye on it so you do not burn the cheese
Remove from the oven and garnish with green onions.
Weight Watcher Points
For those of you on Weight Watchers I have figured out the points. If you use 6 pieces of 4 ounce chicken for 6 servings it is 9 points a serving. Pair this with some fruit or a side salad and you’ve got a simple healthy meal.