Name: Sheet Pan Salsa Verde Chicken Fajitas Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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 10 to 8 10 Small Flour Tortillas; 1 cup Steamed Rice; 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

How To Make Sheet Pan Salsa Verde Chicken Fajitas

Enjoy tacos any day of the week with this easy-to-make sheet pan chicken fajitas. They have a fresh and tangy flavor that’s definitely one of a kind.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

For Chicken Fajitas:

1½lbschicken beast,boneless skinless, sliced into thin strips
1tbspchili powder
1tspcumin
1tsppaprika
1tspgarlic powder
3tbspolive oil,divided
1green bell pepper,seeded and sliced
1poblano pepper,sliced
1sweet onion,sliced thin
8small flour tortillas
1cuprice,steamed

For Salsa Verde:

¾lbtomatillos,husks removed
4garlic cloves,peeled
½cupfresh cilantro
½cupwhite onion,diced
1tbsplime juice
¼tspcumin
½tspsalt

Instructions

Chicken Fajitas:

Preheat the oven to 425 degrees F.
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.

Nutrition

Calories: 939.20kcal
Fat: 43.16g
Saturated Fat: 9.93g
Trans Fat: 0.18g
Monounsaturated Fat: 21.19g
Polyunsaturated Fat: 8.84g
Carbohydrates: 93.94g
Fiber: 6.30g
Sugar: 11.92g
Protein: 43.77g
Cholesterol: 127.57mg
Sodium: 1026.55mg
Calcium: 197.17mg
Potassium: 1006.10mg
Iron: 6.48mg
Vitamin A: 137.77µg
Vitamin C: 71.49mg

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