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Sheet Pan Salsa Verde Chicken Fajitas

Tender chicken and roasted peppers finished with a bright homemade salsa verde for easy sheet-pan fajitas.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts sliced into strips
  • 3 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 green bell pepper sliced
  • 1 poblano pepper sliced
  • 1 red onion thinly sliced
  • 8-10 small flour tortillas
  • 1 cup cooked rice
  • 3/4 pound tomatillos husked and rinsed
  • 4 garlic cloves
  • 1/2 cup fresh cilantro
  • 1/2 cup white onion diced
  • 1 tablespoon lime juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 425°F and lightly spray a rimmed baking sheet with nonstick spray.
  • In a large bowl, toss the chicken strips with 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon garlic powder until evenly coated.
  • Arrange the seasoned chicken in a single layer on one side of the prepared baking sheet.
  • Toss the sliced green bell pepper, sliced poblano, and thinly sliced red onion with the remaining 1 tablespoon olive oil, then spread them on the other side of the baking sheet.
  • Bake the chicken and vegetables for 25 to 35 minutes, until the chicken is cooked through and the peppers begin to brown; then remove the sheet from the oven and gently toss the chicken and veggies together.
  • Set the oven to broil. Remove husks from the tomatillos and rinse them, then place the tomatillos on a rimmed baking sheet and broil 10 to 15 minutes until browned on top.
  • Place the broiled tomatillos in a blender or food processor with the garlic cloves, 1/2 cup cilantro, 1/2 cup diced white onion, 1 tablespoon lime juice, 1/4 teaspoon cumin, and 1/2 teaspoon salt; pulse until you reach the desired salsa consistency.
  • Serve the shredded/tossed chicken and peppers with the salsa verde, warmed flour tortillas, and cooked rice as desired.

Equipment

  • Rimmed Baking Sheet
  • Large Bowl
  • Blender or food processor
  • Measuring Spoons
  • Knife
  • Cutting Board

Notes

  • Use 8–10 small tortillas for 4 servings.
  • Tomatillos should be husked and rinsed before broiling.
  • Broil tomatillos until lightly charred for best flavor.
  • Adjust salt and lime to taste in the salsa verde.