Sheet Pan Chicken Fajitas with Roasted Tomato Salsa

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Sheet Pan Chicken Fajitas with Roasted Tomato Salsa

For the fajita seasoning

  • 1 Tbs. ground chili powder

  • 2 tsp. smoked paprika

  • 2 tsp. garlic powder

  • 2 tsp. onion powder

  • 2 tsp. ground cumin

  • 1 tsp. dried oregano

  • 1 Tbs. salt

For the fajitas

  • 1 1/2 lbs boneless skinless chicken breast , cut into 2” pieces

  • 3 bell peppers cut into 1/2” strips

  • 1 onion, peeled and cut into quarters

  • 2 cups green beans

  • 1 cup cherry tomatoes

  • 2 cloves garlic

  • 1 cup fresh cilantro

  • Juice of half a lime

    Serve with limes, cilantro, avocado, and tortillas

Preheat oven to 425F°.

In a small bowl make the fajita seasoning by combining the chili powder, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and salt. Mix well.

In a large bowl combine the chicken, bell peppers, onions, green beans, and 2 tablespoons of the fajita seasoning. Mix well and let sit for at least 30 minutes.

Spread the chicken mixture on a parchment lined sheet tray in an even layer.

In a small bowl toss together the tomatoes and garlic with olive oil and salt and pepper. Place the tomatoes in corner of the fajita mixture but keep separate.

Roast the fajitas for about 15 to 20 minutes or until the chicken is cooked through and the vegetables are fork tender.

Let chicken rest for 5 minutes before serving. While it is resting make the roasted tomato salsa by placing the tomatoes, garlic, a couple pieces of the roast onion from the fajitas, cilantro, and lime juice in a blender. Blend for about 15 seconds until combined but still slightly chunky.

Serve fajitas with the salsa and tortillas and garnished with cilantro and lime.