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Nutrition Facts
Serving Size 33 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 180 mg 8%
Total Carbohydrate 11 g 4%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 43 g
Vitamin A 30% Iron 10%
Vitamin C 190% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

One Pan Chicken Fajitas

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

1 cup(s) beer
1 cup(s) cilantro
2 garlic cloves, minced
1/4 cup(s) olive oil
1/4 cup(s) limes, juiced
1 Tsp ground cumin
2 Tsp chili powder
2 Lb boneless, skinless chicken breasts
1 large white onion, sliced
1 Lb fresh organic mixed bell peppers, seeds and stems removed and sliced into 1/4 inch strips
12 H-E-B Mixla Tortillas, warmed
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Preheat oven to 400°F.
To make vegetable and chicken marinade, combine beer, cilantro, garlic, olive oil, lime juice, cumin and chili powder in a large bowl or zip-close bag.
Add chicken and sliced vegetables, seal bag, turn to coat and place in refrigerator until ready to use.
Evenly spread chicken and veggies on a foil/parchment lined sheet tray, discarding marinade.
Bake 30 minutes or until internal temperature of chicken is 165°F.
Serve with tortillas and your favorite taco toppings.
Chef's Note: To warm tortillas, wrap in foil and place in oven last 5 minutes of cooking.


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