Sheet Pan Chicken Fajitas (in Lettuce Wraps) -

This Lean and Green recipe is so versatile and one of my favorites to make as a freezer meal. Use any meat to change things up (flank steak, center cut pork chops and shrimp are all great choices). I usually make them in the oven on a sheet pan for convenience but you can just as easily cook them on the stove top on griddle. Can be served on lettuce or a tortilla if not following the Optavia plan. Each serving is 1 lean, 3 green, 1 healthy fat, and 3 condiments.

1 lb chicken breast thinly sliced into strips

2 bell peppers

2 tsp olive oil

2 tsp fajita seasoning or taco seasoning

juice of 1/2 lime

6 leaves of romaine lettuce

¼ cup plain non-fat Greek yogurt (optional)

Preheat Oven to 400 ℉

Combine all ingredients except lettuce in a gallon Ziploc bag. Mix well to evenly coat chicken and vegetables with oil and seasoning. (You can freeze the bag and cook when ready to use - Sometimes I make 2 or three up at once for future meals just allow to defrost before continuing to the next step)

Spread contents of the bag evenly on a foil-lined baking sheet. Bake for 25-30 minutes until chicken is cooked through.

Serve on lettuce leaves topped with Greek yogurt.

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Sheet Pan Chicken Fajitas (in Lettuce Wraps)