All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Ingredients

cooking spray 1 ½ pounds chicken tenders, halved lengthwise 2 tablespoons olive oil 3 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon garlic powder ¾ teaspoon salt ¼ teaspoon ground black pepper 2 cups cubed mango 1 red onion, sliced 1 red bell pepper, cut into 1/2-inch strips 1 green bell pepper, cut into 1/2-inch strips 2 tablespoons agave nectar 2 tablespoons lime juice 12 (6 inch) corn tortillas, warmed

Nutrition Info

362 calories carbohydrate: 43.6 g cholesterol: 64.6 mg fat: 9.4 g fiber: 6.3 g protein: 27.8 g saturatedFat: 1.7 g servingSize: - sodium: 388.4 mg sugar: 16 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray.
Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice, toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet.
Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven's broiler and place baking sheets about 6 inches from the heat source, broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.

6 servings

Chicken tenders, cubed mango, and sliced peppers are tossed with lime juice, agave, and olive oil to make these quick, tasty sheet pan fajitas.