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100% would make again

Fajita Parchment-Baked Chicken

by Alix Traegerfeatured in Parchment-Baked Chicken 4 Ways

Ingredients

for 1 serving

  • parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
  • 1 chicken breast
  • ½ red pepper, sliced
  • ½ yellow pepper
  • ¼ red onion, sliced
  • 3 tablespoons salsa
  • 1 teaspoon taco seasoning
  • 1 tablespoon mexican cheese blend
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

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    Calories 210
    Fat 16g
    Carbs 13g
    Fiber 2g
    Sugar 7g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Fold the parchment paper in half, then open up.
  3. Thinly slice the peppers and onion and lay them on one half of the parchment paper.
  4. Drizzle on oil and sprinkle on salt & pepper.
  5. Lay the chicken on the peppers. Season with taco seasoning, salt and pepper, and spoon on salsa. Top with cheese.
  6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  8. Enjoy!