Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
15 minutes
35 minutes
Meat and Poultry
Ingredients
- 1/3 cup Fustini's Chipotle olive oil
- 1/4 cup fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- salt and pepper
- 2 garlic cloves, minced
- 2 bell peppers, red, orange, and yellow
- 1 sweet onion
- 1 pound chicken breasts, cut into 1" pieces
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- lime wedges, for serving
- warm tortillas, for serving
- cotija cheese, for serving
- sour cream, for serving
- 2 avocados
- juice of 1/2 a lime
- 2 tablespoons onion, diced
- 1/4 cup fresh cilantro, chopped
- salt and pepper
- 2 tablespoons Fustini's Persian Lime olive oil
- 1 tablespoon Fustini's 12 Year White balsamic
Directions
- Preheat oven to 425 degrees. Line a baking sheet with foil. In a bowl, whisk together olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic. Place the onions and peppers on the baking sheet. Add half of the marinade and toss well until covered. Roast in the oven for 15-20 minutes, tossing once or twice while baking.
- Place the chicken in a bowl and pour the remaining marinade over top. Let sit while the peppers roast. Remove peppers from the oven and slide to one side of the pan. Add the chicken to the empty side of the sheet pan in a single layer. Roast again for 15 minutes until the chicken reaches an internal temperature of 165 degrees. To assemble: Add peppers &, onion to a warmed tortilla, add chicken, spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro.
- Mash everything together in a bowl until combined.
Leave a comment