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Sheet-pan Chicken & Steak Fajita Lettuce Wraps (low-carb, Gluten-free, Paleo)

Preheat oven to 400 degrees F. Combine all ingredients except for the romaine leaves in a large, resealable plastic bag. Seal bag, and shake/mix thoroughly with your hands until the meat and vegetables are evenly coated with seasoning. Spread meat and vegetables in an even layer on a foil-lined baking sheet. Bake until chicken is cooked through and vegetables are tender, about 25 minutes. Serve in. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:25

Main Ingredients

1/2 lb chicken breast, cut into strips

1/2 lb skirt steak, cut into strips

3 small/medium-sized bell peppers, thinly sliced (i used one red, one yellow, and one orange)

1/2 red onion, thinly sliced

2 tbsp all-natural fajita seasoning (i used casa mexicana all-natural chicken fajita seasoning mix)

1 tbsp olive oil

1 clove garlic, finely minced

juice of a small lime

12 leaves from large romaine hearts

optional: plain, nonfat/lowfat greek yogurt for topping (omit if paleo)

Preparation

1Preheat oven to 400 degrees F.

2Combine all ingredients except for the romaine leaves in a large, resealable plastic bag. Seal bag, and shake/mix thoroughly with your hands until the meat and vegetables are evenly coated with seasoning.

3Spread meat and vegetables in an even layer on a foil-lined baking sheet. Bake until chicken is cooked through and vegetables are tender, about 25 minutes.

4Serve in romaine leaves, topped with Greek yogurt if desired.

Reviews: 0

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