halfbakedharvest4.5
30 Minute Chicken Fajitas with Charred Pineapple Salsa Verde
Spicy, smoky Mexican seasoned chicken, roasted with bell peppers and onions, and served up fajita style with roasted tomatillo pineapple salsa. Everything is roasted on just ONE sheet pan, and comes together in about 30 minutes!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●blender
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the chicken, olive oil, chili powder, smoked paprika, oregano, garlic powder, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. In the middle of the pan, toss the bell peppers, onions, 1 tablespoon olive oil, and a pinch of salt and pepper together. To the remaining 1/3 of the pan, add the tomatillos, jalapeño, and green onions. Transfer to the oven and roast ⏱️ 20-25 minutes or until the chicken is cooked and the tomatillos lightly charred. 3. Set the chicken, peppers, and onions aside. 4. To make the salsa: de-seed the jalapeño, if desired. To a blender, add the roasted tomatillos, jalapeño, green onions, lime juice, and cilantro. Pulse until smooth. Stir in the pineapple and a pinch of salt. 5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the salsa, avocado, and cheese. Enjoy!
smoked paprika2 teaspoonsdried oregano1 teaspoonbell peppers, sliced2jalapeño1diced pineapple1 cup
Nutrition Facts
calories
1038 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...