Description
This Easy Sheet Pan Chicken Fajitas recipe offers a quick and flavorful dinner option with tender chicken breasts, sautéed peppers, and onions all roasted together on one pan, topped with a creamy Cotija Verde sauce and fresh avocado. Perfect for a busy weeknight, the dish is simple to prepare, packed with vibrant flavors, and served with warm tortillas for a delightful Tex-Mex meal.
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 (homemade in notes)
- Salt and black pepper, to taste
- 1 yellow onion, sliced
- 2 bell peppers, sliced
- 1 poblano pepper, sliced
- 8-10 tortillas, warmed
- Avocado, for serving
- Limes, for serving
- 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 the oven to 425°F to prepare for roasting the chicken and vegetables evenly.
- Toss chicken with butter or olive oil, chopped garlic, taco seasoning, salt, and black pepper on a large baking sheet until well coated.
- Add vegetables by mixing sliced bell peppers, poblano pepper, and onions with salt and pepper. Toss everything together and spread evenly on the baking sheet.
- Bake the mixture for 25 minutes or until the chicken is cooked through and the peppers start to char slightly.
- Prepare Cotija Verde sauce by combining Greek yogurt, mayo (or extra yogurt), salsa verde, pickled jalapeños, and chopped cilantro in a bowl. Season with salt to taste and mix well.
- Assemble fajitas by stuffing the warm tortillas with roasted chicken, peppers, and onions. Top with slices of avocado, a drizzle of Cotija Verde sauce, fresh cilantro, and crumbled cotija or feta cheese.
- Serve immediately with lime wedges for squeezing over and enjoy the delicious flavors and textures.
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.
- You can substitute salted butter with olive oil for a dairy-free option.
- Adjust the amount of pickled jalapeños in the sauce based on your preferred heat level.
- Make sure to slice the chicken thinly to ensure even cooking and tenderness.
- Warm tortillas just before serving to make them pliable and enhance flavor.
- To add extra flavor, you can char the vegetables under the broiler for a minute or two after baking.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 85 mg
