Quick & Easy Sheet Tray Chicken Fajitas with Fresh Salsa

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I don’t know about you, but now that the holidays are behind us for another year, I need a bit of a break from all the extravagant and time-consuming recipes. Don’t get me wrong, I do thoroughly enjoy baking and cooking for the holiday season, but it can be a lot of work especially for someone with a chronic illness. This easy sheet tray fajita recipe is a breath of fresh air and so simple! 

Ready in under an hour with fresh ingredients and flavor to spare, this is a dinner the whole family will love. Warm, caramelized peppers and onions add sweetness and substance while the chicken provides the perfect canvas for all those beautiful spices to shine. The salsa gives fresh garden flavors with just a kick of heat. This sheet tray meal will transport you to flavor paradise in the middle of winter. Go ahead and bookmark this one to put in your regular rotation of weeknight recipes! It’s a keeper! 

If you are really pressed for time, instead of partially cooking the peppers and onions in the cast iron you can do it on your sheet tray, they just won’t have as much char. Coat the vegetables in olive oil and roast for 12-15 minutes. Remove from the oven and carefully drain the excess water from the tray. You can then follow the recipe as normal.

                                                                                             

Quick & Easy Sheet Tray Chicken Fajitas with Fresh Salsa

Serves 4
Prep: 25 min
Cooking: 20 min
Total: 45 min   
Beginner

Ingredients:

For the Fajitas: 

2 chicken breast 1-1 ½ Lb., sliced ¼ thick against the grain 

2 Tbsp. olive oil 

2 red bell pepper, sliced 

1 green bell pepper, sliced 

1 yellow or orange bell pepper, sliced 

1 large onion, sliced 

1 tsp. paprika

1 ½ tsp. chili powder 

1 tsp. cumin

1 tsp. coriander  

1 tsp. salt

½ tsp. pepper

1 lime, quartered (for garnish)  

 

For the Salsa: 

3 vine ripe tomatoes, small dice 

1 jalapeno, deseeded and small dice 

½ red onion, small dice

4 cloves garlic, minced 

2 Tbsp. cilantro, chopped 

1 oz. lime juice, fresh 

1 Tbsp. olive oil

2 tsp. red wine vinegar

½ tsp. salt 

¼ tsp. pepper 

  Method Of Prep:

  1. Gather and prep ingredients. Preheat your oven to 425°F.
  2. Start by breaking down the bell peppers and onions.
  3. Place a cast iron over high heat. Add olive oil, bell peppers, and onions.
  4. Char for 8-10 minutes or until partially cooked and browned nicely.
  5. While vegetables are cooking, slice your chicken breast and set aside.
  6. Add chicken and vegetables to a large bowl.
  7. Add in all your seasonings. Toss to coat and spread evenly on your sheet tray.
  8. Bake for 15-20 minutes or until the chicken reaches 165°F.
  9. While fajitas are baking, chop and add all salsa ingredients to a bowl. Stir to combine.
  10. Remove fajitas from the oven, serve immediately over Cauliflower rice, top with fresh salsa and a lime wedge. Enjoy!

*You can also top these fajitas with fresh avocado & SCD yogurt in place of sour cream*

                      

Nutrition Facts: (includes salsa)
Calories- 261
Carbs- 21.6 g
Fat- 10.8 g
Protein- 21.3 g