Wednesday, September 30, 2020

Sheet Pan Salsa Verde Chicken Fajitas

Slice, toss, and bake - these chicken fajitas are so easy to make!


I have made quite a few sheet pan recipes lately and I really enjoy the simpleness of them. I know doing fajitas in a skillet isn't that hard or take too long, but sometimes I don't want to stand in front of the stove and babysit a meal. I like having the option of throwing everything onto a baking sheet and putting it into the oven and having 20 to 30 minutes at least to do something else I need to do around the house. I also really love that this fajita recipe has poblanos in it. I feel like poblanos aren't used enough and they are so tasty!


What you need:

  • 1 1/2 lb. chicken breasts, sliced into thin strips
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 3 Tbsp. olive oil, divided
  • 1 green bell pepper, sliced
  • 1 poblano pepper, sliced
  • 1 yellow onion, sliced thinly
  • Flour tortillas
  • Salsa verde

Directions:

  1. In a bowl, toss chicken with chili powder, cumin, paprika, garlic powder, and 2 Tbsp. olive oil.
  2. Place onto a baking sheet.
  3. In same bowl, toss peppers and onion with remaining 1 Tbsp. olive oil.
  4. Scoot over chicken and add peppers and onion on baking sheet.
  5. Bake in a preheated 425 degree oven for 25 to 35 minutes or until chicken has cooked through.
  6. Remove from oven and toss it all together.
  7. Serve in tortillas topped with salsa verde.

Recipe slightly adapted from The Recipe Critic

My husband is hooked on salsa verde, so he loved today's recipe and he also loved this Salsa Verde Pepperjack Chicken Salad recipe too. There are many more salsa verde recipes I want to make including this Slow Cooker Salsa Verde Chicken Chili from Miz Helen's Country Cottage that is on my meal plan for the month of October.


Sheet Pan Salsa Verde Chicken Fajitas

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Sheet Pan Salsa Verde Chicken Fajitas
Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

  • 1 1/2 lb. chicken breasts, sliced into thin strips
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 3 Tbsp. olive oil, divided
  • 1 green bell pepper, sliced
  • 1 poblano pepper, sliced
  • 1 yellow onion, sliced thinly
  • Flour tortillas
  • Salsa verde

Instructions

  1. In a bowl, toss chicken with chili powder, cumin, paprika, garlic powder, and 2 Tbsp. olive oil.
  2. Place onto a baking sheet.
  3. In same bowl, toss peppers and onion with remaining 1 Tbsp. olive oil.
  4. Scoot over chicken and add peppers and onion on baking sheet.
  5. Bake in a preheated 425 degree oven for 25 to 35 minutes or until chicken has cooked through.
  6. Remove from oven and toss it all together.
  7. Serve in tortillas topped with salsa verde.

Notes:

Recipe slightly adapted from The Recipe Critic
Created using The Recipes Generator

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