Скачать или смотреть High Protein Cheesy Chicken Fajita Burritos! Only 445 Calories!🧀🍗🌯

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Macros:
445 Calories
42g Protein
35g Carbs
16g Fat

Ingredients:
Make 12 Burritos
Fajita Veggies:
6 bell peppers, diced2 onions, diced15g (1 Tbsp) coarse salt
Fajita Chicken:
1360g (48oz) boneless, skinless chicken thighs, diced40g (2 Tbsp) tomato paste30g (2 Tbsp) chili paste (harissa or adobo sauce)3 packets taco seasoning20g (1 ½ Tbsp) neutral oilOptional: oregano and chili powder, to taste
Burrito Fillings:
280g (10oz) pico de gallo
150g (⅔ cup) 0% Greek yogurt
120g (1 cup) reduced-fat mozzarella cheese80g (⅔ cup) reduced-fat cheddar cheese
Optional Topping
80g (⅔ cup) reduced-fat mozzarellaChopped cilantro
Assembly:
12 protein tortillas (or burrito sized tortillas of choice)

SHEET PAN SIZE
Half-Sized: 18”x13”x1”

Cooking Directions:
1.) Preheat oven to 425°F. On a large sheet pan, toss diced bell peppers and onions with coarse salt. Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.
2.) Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies. Add tomato paste, chili paste, taco seasoning, oil, and optional spices. Mix everything together directly on the pan until well combined.
3.) Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked. For extra browning, switch oven to broil for 2-3 minutes at the end.
4.) Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt. Stir everything together on the pan until the cheese is melted and mixture is fully combined.
5.) Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt. Garnish with chopped cilantro.
6.) Use a spatula to divide the mixture on the pan into 12 evenly sized sections - these will be your burrito portions.
7.) Place one portion of filling in each burrito-sized tortilla and roll tightly. Wrap in foil or parchment and freeze for later.

Enjoy!

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