Name: Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 1½ lb boneless chicken breasts; 3 tbsp salted butter; 3 cloves garlic; 3 tbsp taco seasoning; 1 whole yellow onion; 2 whole bell peppers; 1 whole poblano pepper; ½ cup plain Greek yogurt; ¼ cup mayo; ¾ cup salsa verde; 2 tbsp pickled jalapenos; ½ cup cilantro; ½ cup cotija cheese; 10 whole tortillas; 1 whole avocado; 1 whole lime

Instructions

Set your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.

Spread the sliced chicken on the baking sheet. Add the melted butter, chopped garlic, and taco seasoning. Toss to coat evenly. Season with salt and pepper. Arrange the sliced onion, bell peppers, and poblano pepper around the chicken in a single layer.

1½ lb boneless chicken breasts (thinly sliced)

3 tbsp salted butter (melted, or use olive oil)

3 cloves garlic (chopped)

3 tbsp taco seasoning

1 whole yellow onion (sliced)

2 whole bell peppers (sliced)

1 whole poblano pepper (sliced)

Place the sheet pan in the oven and roast until the chicken is cooked through and the peppers are slightly charred.

Roast chicken and peppers

While the chicken roasts, combine Greek yogurt, mayo, salsa verde, chopped pickled jalapenos, cilantro, and crumbled cotija cheese in a bowl. Stir together and season with salt.

½ cup plain Greek yogurt

¼ cup mayo (or more Greek yogurt)

¾ cup salsa verde

2 tbsp pickled jalapenos (chopped)

½ cup cilantro (chopped)

½ cup cotija cheese (crumbled)

Warm the tortillas. Fill each with the roasted chicken and pepper mixture. Top with verde sauce, sliced avocado, and extra cilantro.

10 whole tortillas (warmed)

1 whole avocado (sliced)

1 whole lime (cut into wedges)

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Instructions

Instructions

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