Sheet Pan Chicken Fajitas
with orange and baby spinach salad

Name: Sheet Pan Chicken Fajitas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless, sliced into strips (sub chicken breast tenders); 1/4 cup Cilantro lime vinaigrette (ingredients listed separately); 2 Bell peppers, any color, sliced; 1 Onions, medium red, sliced; 1/2 tsp Paprika; 1/2 tsp Coriander; 1/2 tsp Salt; 1/4 tsp Cumin; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 1/2 cup Sour cream (sub plain or Greek yogurt); 1 clove Garlic, chopped; 2 Tbsp Cilantro, chopped; 1 tsp Brown sugar; 1/2 tsp Cumin; 1/4 cup Lime juice; 6 Tbsp Oil, cooking; 1 bulb Shallots, thinly sliced; 2 Oranges, medium, supremed or segmented; 5 oz Spinach, baby; 1/4 cup Cilantro lime vinaigrette (ingredients listed separately)

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

We love the trend of “sheet pan suppers” in which all of the components roast together on a single sheet pan. Using a marinade for the chicken and the oven to cook fajita fillings means you’ll build flavor without a lot of hands-on work.

Ingredients

Metric

Servings:

Sheet Pan Chicken Fajitas:

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)

Cilantro Lime Vinaigrette (for marinade and salad):

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

Orange and Baby Spinach Salad:

Shallots - 1 bulb , thinly sliced
Oranges, medium - 2 , supremed or segmented
Spinach, baby - 5 oz
Cilantro lime vinaigrette (ingredients listed separately) - 1/4 cup

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.

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