Description
This Easy Sheet Pan Chicken Fajitas recipe is a flavorful and convenient way to enjoy classic fajitas with minimal cleanup. Featuring tender chicken breasts, colorful bell peppers, and a zesty Cotija Verde Sauce, this dish brings vibrant Tex-Mex flavors straight to your table with an effortless oven-baked method.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless chicken breasts, thinly sliced
- 3 tablespoons salted butter or olive oil
- 3 cloves garlic, chopped
- 3-4 tablespoons taco seasoning (see notes for homemade seasoning)
- Salt and black pepper, to taste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 8-10 tortillas, warmed
- Avocado, limes, and cilantro, for serving
Cotija Verde Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo or more Greek yogurt
- 3/4 cup salsa verde
- 1-3 tablespoons pickled jalapeños, chopped
- 1/2 cup chopped cilantro
- 1/2 cup crumbled cotija or feta cheese
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
- Toss Chicken: On a large baking sheet, combine the thinly sliced chicken breasts with the butter or olive oil, chopped garlic, taco seasoning, salt, and black pepper. Toss until the chicken is well coated.
- Add Vegetables: Add the sliced bell peppers, poblano pepper, and yellow onions to the baking sheet. Season with salt and pepper and toss everything together evenly. Spread the mixture in a single layer across the pan.
- Bake: Place the baking sheet in the oven and bake for 25 minutes, or until the chicken is fully cooked through and the peppers begin to char slightly, enhancing their flavor.
- Make Sauce: While the fajita mixture bakes, prepare the Cotija Verde Sauce by combining Greek yogurt, mayo (or additional Greek yogurt), salsa verde, chopped pickled jalapeños, and chopped cilantro in a bowl. Season with salt to taste and mix thoroughly.
- Assemble Fajitas: Once the chicken and vegetables are done, stuff the mixture into warmed tortillas. Top with sliced avocado, a squeeze of fresh lime, cilantro, a drizzle of Cotija Verde Sauce, and crumbled cotija or feta cheese.
- Serve: Serve the fajitas immediately to enjoy the combination of warm, flavorful chicken and fresh toppings.
Notes
- For homemade taco seasoning, combine 1-2 tablespoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 teaspoons cumin, 2 teaspoons dried oregano, and 1/2 teaspoon salt.
- Use salted butter or olive oil depending on your flavor preference and dietary needs.
- The cotija cheese can be substituted with feta cheese if cotija is unavailable.
- Adjust the quantity of pickled jalapeños in the sauce according to your desired spice level.
- Warm tortillas on a skillet or in the oven before stuffing to make them more pliable and flavorful.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
