Sheet Pan Fajitas
2 chicken breasts
Olive oil
3 Colored Peppers (red, orange, yellow)
1 White onion
Colorful Cherry Tomatoes
Salt and pepper
Salt and pepper
1 Adobe pepper- minced and canned
1 tbsp Adobe sauce from can
2 tsp Cumin
1 tsp Smoked Paprika
½ tsp Oregano
½ tsp Garlic granules
1 tsp Salt
¼ tsp pepper
½ cup olive oil
1
Preheat oven to 400°.
2
Wash hands and produce. Line sheet trays with parchment paper. Slice peppers into strips. Slice onion from top to root.
3
Assemble the marinade.
4
Place raw chicken inside a gallon zip-top bag, pressing out as much air as possible. Pound the chicken flat evenly with a mallet or rolling pin.
5
Once pounded, cut chicken breast into strips, then place back in the bag with half of the marinade—place in refrigerator. Let sit in the refrigerator for at least 30 minutes and up to two hours. Wash hands and all equipment that touched raw chicken.
6
Cut vegetables into uniform pieces. Place in a bowl and toss with remainder of unused marinade. Cover and refrigerate until ready to cook.
7
After marinating period, place chicken and vegetables on prepared sheet tray. Place sheet tray in the oven for 15-25 minutes until chicken reaches 165° internal temperature.
8
Heat tortillas while sheet pan ingredients cook. Serve immediately with salsa, cotija and guacamole or your choice of toppings.
Ingredients
2 chicken breasts
Olive oil
3 Colored Peppers (red, orange, yellow)
1 White onion
Colorful Cherry Tomatoes
Salt and pepper
Salt and pepper
1 Adobe pepper- minced and canned
1 tbsp Adobe sauce from can
2 tsp Cumin
1 tsp Smoked Paprika
½ tsp Oregano
½ tsp Garlic granules
1 tsp Salt
¼ tsp pepper
½ cup olive oil
Directions
1
Preheat oven to 400°.
2
Wash hands and produce. Line sheet trays with parchment paper. Slice peppers into strips. Slice onion from top to root.
3
Assemble the marinade.
4
Place raw chicken inside a gallon zip-top bag, pressing out as much air as possible. Pound the chicken flat evenly with a mallet or rolling pin.
5
Once pounded, cut chicken breast into strips, then place back in the bag with half of the marinade—place in refrigerator. Let sit in the refrigerator for at least 30 minutes and up to two hours. Wash hands and all equipment that touched raw chicken.
6
Cut vegetables into uniform pieces. Place in a bowl and toss with remainder of unused marinade. Cover and refrigerate until ready to cook.
7
After marinating period, place chicken and vegetables on prepared sheet tray. Place sheet tray in the oven for 15-25 minutes until chicken reaches 165° internal temperature.
8
Heat tortillas while sheet pan ingredients cook. Serve immediately with salsa, cotija and guacamole or your choice of toppings.
