Sheet pan chicken fajitas with salsa fresca

5

PREP TIME

20 min

TOTAL TIME

30 min

Makes

4 servings

Sheet pan chicken fajitas with salsa fresca

Photo: Erik Putz

Make tonight, fajita night. This one-pan wonder comes together in just 30 minutes, and the not-too-spicy salsa is perfect for developing palates.

Ingredients

  • 500 g skinless, boneless chicken thighs , cut in long strips
  • 2 bell peppers , (any colour) cut in thin strips
  • 1 onion , sliced
  • 2 tbsp canola oil
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 3/4 tsp salt , divided
  • 8 to 10 small flour tortillas

Salsa fresca

  • 3 plum tomatoes , finely chopped
  • 1 tsp lime zest
  • 2 tbsp finely chopped cilantro
  • 1/2 cup regular sour cream
  • lime wedges , for serving

Instructions

  • Position rack in centre of oven, then preheat to 450F.
  • Toss chicken with bell peppers, onion and oil on a large baking sheet until coated. Season with chili powder, cumin, 1/2 tsp salt and pepper. Roast, stirring halfway, until chicken is cooked through and vegetables are golden brown, about 18 to 20 min.
  • For salsa fresca, stir tomatoes with lime zest, cilantro and remaining 1/4 tsp salt in a small bowl. Season with pepper.
  • Divide chicken mixture among warmed tortillas, then top with salsa fresca and sour cream. Garnish with more cilantro, if desired. Serve with lime wedges.

Nutrition (per serving)

  • Calories
  • 504,
  • Protein
  • 33 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 22 g,
  • Fibre
  • 5 g,
  • Sodium
  • 1014 mg.
  • Excellent source of
  • vitamin A

Originally published in the Today’s Parent November/December 2019 issue. Photo by Erik Putz.

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