| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
serves
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Ingredients
- 1 red bell pepper thinly sliced
- 1 red onion thinly sliced
- 1 cup mushrooms sliced
- 2 cups cauliflower finely diced
- 1 lb boneless, skinless chicken thigh trimmed & diced
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbs lime zest
- 1 clove garlic minced
- 1 tbs extra virgin olive oil
- 8 small corn tortilla
- 2 tbs lime juice
- 1/4 cup fresh cilantro chopped
- 1/3 cup reduced-fat Greek yogurt
Ingredients
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Instructions
- Preheat oven to 375F. Line two baking trays with parchment paper.
- Combine pepper, onion, mushrooms and cauliflower and spread over one tray.
- Place the chicken pieces over the second tray.
- Combine the chili powder, cumin, paprika, lime zest, garlic and olive oil to form a marinade.
- Coat the vegetables and the chicken evenly with the spicy marinade.
- Bake for 35-40 minutes or until the vegetables are tender and chicken is cooked through.
- Heat the tortillas as per package directions and fill each one with some of the chicken and some vegetables. Drizzle with a little lime juice and sprinkle with cilantro leaves.
- Dollop with a little yogurt and serve 2 fajitas per person.
Recipe Notes
This recipe contains 407 calories per serving.