Sheet Pan Salsa Verde Chicken Fajitas
Sheet Pan Salsa Verde Chicken Fajitas are the tangy new way to enjoy a delicious taco Tuesday, or Wednesday, or any other day of the week. This healthy meal is made in minutes, leaving you with little cleanup, and tons of leftover salsa verde.
Servings: 4 Servings
Ingredients
Chicken Fajitas
- 1 ½ lbs Boneless, Skinless, Chicken Breast sliced into thin strips
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 3 tablespoons Olive Oil divided
- 1 Green Bell Pepper seeded and sliced
- 1 Poblano Pepper sliced
- 1 Sweet Onion sliced thin
- 8 to 10 Small Flour Tortillas
- 1 cup Steamed Rice
Salsa Verde
- ¾ lb Tomatillos husks removed
- 4 Garlic Cloves peeled
- ½ cup Fresh Cilantro
- ½ cup White Onion diced
- 1 tablespoon Lime Juice
- ¼ teaspoon Cumin
- ½ teaspoon Salt
Instructions
Chicken Fajitas
- Preheat the oven to 425 degrees ℉.
- In a large bowl toss the sliced chicken with the chili powder, cumin, paprika, garlic powder, and 2 tablespoons of olive oil. Place on one side of a rimmed baking sheet in one even layer.
- Toss the bell pepper, poblano pepper, and onion with the remaining 1 tablespoon and set on the other side of the baking sheet. Transfer to the oven and bake for 25 to 35 minutes or until the chicken is cooked through and the peppers begin to brown. Remove from the oven and toss everything together.
- Serve with warmed tortillas and top with steamed rice and salsa verde.
Salsa Verde
- Set the oven to broil.
- Remove the outer husks from the tomatillos and rinse. Place on a rimmed baking sheet and broil for 10 to 15 minutes or until tomatillos begin to brown on top.
- Remove from the oven and place in a blender or food processor. Add the garlic, cilantro, lime juice, cumin, and salt. Pulse until desired consistency is reached.
- Serve immediately or store in an air-tight container in the fridge for up to 5 days.