Gold Medal Cafe Recipe: Pansheet Chicken Fajita

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4 people x 8 oz portion, 5 people x 6 oz portion

Difficulty: Medium

2 lbs. chicken breast, without skin

1 medium onion

1 medium bell pepper

2 TBSP olive oil

Salt and pepper to taste

• 2 TBSP chili powder

• 2 TSP cumin powder

• 1 TSP dried oregano

• (or fajita seasoning mix)

• Cooked rice/cilantro rice*, tortilla, black beans

• Lime, cut into wedges

• Cilantro, chopped

• Salsa

• Avocado, sliced

1. Preheat the oven to 400ºF and line a sheet pan with parchment paper.

2. Cut chicken into ½-inch thick strips. Slice onion and pepper (cored) ½-inch thick

3. On a lined sheet pan, mix all of the ingredients and mix well. Spread them evenly

4. Cook in the oven for 20-25 minutes (chicken’s internal temperature should be at least 165ºF)

5. Serve with tortilla, rice and/or black beans. Add toppings and garnish as desired.

* Cilantro rice – mix chopped cilantro, salt and olive oil into cooked rice.

Fajitas are definitely a must-have menu item for our national teams. Comes with a winning combination of high-quality protein, colorful vegetables and spices that contain performance-supporting nutrients. Make a big batch and enjoy it wrapped in a tortilla, served over rice and beans (a fajita bowl), added to a salad. Packed with antioxidants which help athletes recover from hard training. Bell peppers are an excellent source of vitamin C, which plays an important role in immune function. Chili pepper contains capsaicin, a powerful compound with anti-inflammatory properties. These ingredients add bold flavors but also elevate performance nutrition values.