Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas baked with marinated strips of chicken, bell peppers, and onions served on a warm tortilla shell topped with green chili aioli.
Equipment
Ingredients
- 1.5 pounds Chicken Breasts
- 3 Bell Peppers Red, Yellow, Orange, and/or Green
- 1 Yellow Onion
- 1 tablespoon Olive Oil
- Flour or Corn Tortillas
- Cilantro and Green Pepper Aioli for topping
Chicken Marinade
- 2 tablespoons Canola or Olive Oil
- 3 tablespoons Brown Sugar
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 teaspoon Salt
- ½ teaspoon Cayenne Pepper
- 1 Lime juiced
- 1 Orange juiced
Green Chili Aioli
- 1 cup Mayonnaise
- 1 4 oz Can of Green Chiles or 2 Fresh Green Chiles, diced
- 1 tablespoon Olive Oil
- 1 tablespoon Lime Juice
- 1 teaspoon Minced Garlic
- ½ teaspoon Salt
Instructions
- Prepare baking sheet by lining with aluminum foil or spraying with nonstick cooking spray. Wrap tortilla shells in additional foil.
- In a bowl, whisk marinade ingredients together. Slice chicken into thin strips and place chicken in the marinade. Place in the refrigerator while cutting the vegetables.
- Slice bell peppers and onion into thin strips. Place on the baking sheet, coat with 1 tablespoon of oil, and stir.
- Preheat oven to 400 degrees Fahrenheit.
- Remove chicken from the refrigerator and add chicken to the baking sheet. Mix chicken and vegetables together. Spread in an even layer. Bake in the oven for 20 minutes.
- While it bakes, prepare green chili aioli by mixing all sauce ingredients in a food processor or blender.
- After baking for 20 minutes, add wrapped tortilla shells to the baking sheet and bake an additional 5 minutes. Serve chicken, peppers, and onions on warmed tortilla shells. Top with cilantro, a fresh squeeze of lime, and green chili aioli.
Nutrition
Calories: 420kcalCarbohydrates: 35gProtein: 39gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 99mgSodium: 525mgFiber: 3gSugar: 11g