We love this recipe for a simple 30 minute dinner on a weeknight. And even easier if you buy the veggies already chopped for a fajita mix. There’s no carb/starch so enjoy on a toasted sub, low carb tortilla, crunch wrap, or skip and have over a salad or in a riced cauli bowl. If that works for your health goals. You can’t go wrong. The kids love it too on a sub or over rice.
2 lbs total meat -chicken tenderloins, cut into 1” pieces and/or steak, cubed (I like to do 1 lb of each)
8 oz mushrooms, sliced
2 bell peppers, sliced thin (any color)
1/2 red or white onion, sliced thin
1 tsp garlic powder or 2 cloves minced
1/2 tsp smoked paprika
1 tsp Italian seasoning
1 tsp salt
1/4-1/2 tsp pepper
8 oz package provolone slices
Avocado oil spray
1)Place cut chicken and/or steak pieces on half of a lined or sprayed sheet pan in a single layer so it cooks evenly. Place sliced veggies on the other half. I love to use my XL sheet pan for this recipe.
2)Spray all with oil. Add all seasonings evenly over meat and veggie mixture.
3)Bake at 400° for 20 minutes or until chicken is cooked through. Remove pan from oven and add cheese slices to the top of veggies and chicken. My package was 10 slices for reference but I usually leave some cheese off for my lactose-intolerant kiddo. Super tweakable
4)Place back in oven and turn to broil high for 2-4 minutes. Watch it because it’ll burn quickly. Broil until desired melty-ness is achieved and enjoy!
Makes 6 servings
Serving 1 cup meat & 1 cup veggie mixture
350cal/10fat/4carb/1fiber/38protein
🍑Nourishment Breakdown
PROTEIN chicken
FAT cheese, oil (a little)
FIBER veggies
CARB/STARCH none or add one
xx, Meredith 🧡🍑
