Sheet Pan Chicken Fajitas
with orange and baby spinach salad
Ingredients
- Chicken breasts, boneless and skinless - 1 lb, sliced into strips (sub chicken breast tenders)
- Cilantro lime vinaigrette (ingredients listed separately) - 1/4 cup
- Bell peppers, any color - 2, sliced
- Onions, medium red - 1, sliced
- Paprika - 1/2 tsp
- Coriander - 1/2 tsp
- Salt - 1/2 tsp
- Cumin - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
- Garlic - 1 clove, chopped
- Cilantro - 2 Tbsp, chopped
- Brown sugar - 1 tsp
- Cumin - 1/2 tsp
- Lime juice - 1/4 cup
- Oil, cooking - 6 Tbsp
- Shallots - 1 bulb, thinly sliced
- Oranges, medium - 2, supremed or segmented
- Spinach, baby - 5 oz
- Cilantro lime vinaigrette (ingredients listed separately) - 1/4 cup
Nutrition Facts
Prep
- Make cilantro-lime vinaigrette - Chop garlic and cilantro. Combine with brown sugar, cumin (the portion for the vinaigrette), lime juice and oil (the portion for the vinaigrette). (Can be done up to 4 days ahead)
- Marinate chicken - Slice chicken into strips. Combine chicken with half the vinaigrette (reserve the other half). Marinate for 20 minutes.
- Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
- Make spice mix - Combine paprika, coriander, salt, cumin (the portion for the fajitas) and black pepper. (Can be done up to 5 days ahead)
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Make
- Heat oven to 400F / 204C.
- Toss bell peppers and onions with oil (the portion for the fajitas). Spread out onto a sheet pan. Transfer to the oven and roast until peppers are starting to turn tender, 15 minutes.
- Remove peppers and onions from the oven and give them a good stir. Top with chicken strips and pour the vinaigrette (just the portion in which the chicken was marinating) over top. Season the entire dish with spice mix and return the pan to the oven.
- Bake until chicken is cooked through, 12 to 16 minutes.
- Meanwhile, slice shallots and segment oranges. Combine with spinach. Just before serving, toss with reserved half of vinaigrette until salad is dressed to your liking.
- When chicken is nearly finished, warm tortillas according to package directions.
- To assemble fajitas, fill tortillas with chicken, peppers and onions. Top with a spoonful of sour cream. Enjoy with salad on the side.
Nutrition Facts
Reviews
Ratings
52 reviews
Fajitas were awesome. Salad was "meh" - not a fan of shallots in salad, so next time leave out.
0 HelpfulI am normally lukewarm at best for both fajitas and beans, so I was skeptical going in. However, we're trying to look for lower cost meals and I needed to throw something together with ingredients we already had and figured I'd give it a shot. Very pleasantly surprised! It was really easy to make and super delicious. It only marinated for maybe 45 minutes so next time I would marinate the beans more. We used yogurt instead of sour cream and it was delish. Adding this to the rotation!
0 HelpfulThis recipe is foolproof if you want to make quality fajitas. We cook mexican food all the time and will probably continue to cook them how we normally do. However if you have a teen at home that you're looking to help out in the kitchen this is a great recipe for them to start on. I bought pre-cut chicken strips. I know you can buy pre-cut veggies too if you want to make it even further fool-proof. I also forwent the salad and just added in chopped lettuce to the wraps. For more flavour and ease buy your favourite salsa. You can also add in some shredded cheese. Not spicy at all - so good for those spice avoiders For spice lovers - use hot sauce or extra spicy salsa
0 HelpfulThe recipe was a little labor intensive. I skipped making the salad after putting the vinaigrette together because it too so long. Chicken, onions, and peppers came out with great flavor though. I would make this again.
0 Helpful