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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: chicken, fajitas, salsa verde chicken fajitas, Sheet Pan Salsa Verde Chicken Fajitas
Servings: 4 Servings
Author: Aimee Mars

Ingredients

Chicken Fajitas

  • 1 ½ pounds boneless skinless chicken breasts, sliced into strips
  • 3 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 sliced green bell pepper
  • 1 sliced poblano pepper
  • 1 thinly sliced red onion
  • 8-10 small flour tortillas
  • 1 cup cooked rice

Salsa Verde

  • ¾ pound tomatillos
  • 4 garlic cloves
  • ½ cup fresh cilantro
  • ½ cup diced white onion
  • 1 tablespoon lime juice
  • ¼ teaspoon cumin
  • ½ teaspoon salt

Instructions

Chicken Fajitas

  • Preheat the oven to 425 degrees Fahrenheit. Lightly spray a baking sheet with non-stick cooking spray.
  • In a large bowl, toss the sliced chicken with 2 tablespoons of olive oil, chili powder, cumin, paprika, and garlic powder. Place the chicken on one side of the baking sheet in one even layer.
  • Toss the bell pepper, poblano pepper, and onion with the remaining 1 tablespoon of olive oil and spread on the other side of the baking sheet.
  • Bake the chicken and vegetables 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.

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 the tomatillos from the oven and place them in a blender or food processor. Add the garlic, cilantro, lime juice, cumin, and salt. Pulse until desired consistency is reached.
  • Serve fresh with the chicken fajitas.

Nutrition

Calories: 598kcal | Carbohydrates: 56g | Protein: 45g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 971mg | Potassium: 1217mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1353IU | Vitamin C: 66mg | Calcium: 145mg | Iron: 5mg

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