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Pink Blossom



Chicken Biryani


  • 1 pound boneless, skinless chicken breasts

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoons garlic powder

  • 3/4 teaspoon salt

  • 1 large red bell pepper, sliced

  • 2 cups sliced red or yellow onion

  • 1 tablespoon lime juice

  • 8 corn tortillas, warmed

  • lime wedges, cilantro, sour cream, avacado and/or pico de gallo for serving


3 1/2 lean protein, 2 vegetable, 1 1/2 fat, 1 1/2 starch

Sheet-Pan Chicken Fajitas

Total cook time: 40 minutes I 2 fajitas per person


  1. Preheat oven to 400 degress F. Coat a large rimmed baking sheet with cooking spray.

  2. Cut chicken breasts in half horizontally, then slice crosswise into strips. Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with spice mixture. Add bell peppers and onion and stir to combine. Transfer the chicken and vegetables to the prepped baking sheet and spread in an even layer.

  3. Roast on the middle rack for 15 minutes. Leave the pan there and turn the broiler to high. Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes more. Remove from oven. Stir in lime juice.

  4. Serve the chicken and vegetables in warmed tortillas accompanied by lime wedges and topped with cilantro, sour cream, avocado and/or pic de gallo, if desired.


Carbohydrate: 32.5

Dietary Fiber: 6g

Protein: 30.1g

Added Sugars: 5.1g

Vitamin a iu: 2012.7IU

Vitamin c: 141.6mg

Iron: 2.2mg

Magnesium: 84.5mg

Calories: 357kcal

Fat: 12.1g

Saturated Fat: 1.9g

Sodium: 572.9mg

Cholesterol: 82.8mg

Folate: 52mcg

Calcium: 72.9mg

Potassium: 761.1mg

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