30 Minute Chicken Fajitas with Charred Pineapple Salsa Verde

Name: 30 Minute Chicken Fajitas with Charred Pineapple Salsa Verde
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, cut into strips; 2 tablespoons extra virgin olive oil; 1 tablespoon chipotle chili powder; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; kosher salt and black pepper; 2 bell peppers, sliced; 1 yellow onion, thinly sliced; 6 -8 small flour tortillas, warmed; crumbled cotija or shredded cheddar cheese, for serving; mashed avocado and limes, for serving; 6 small tomatillos, husked; 1 jalapeño; 4 g reen onions; juice of 1 lime; 1/4 cup cilantro, roughly chopped; 1 cup diced pineapple

Spicy, smoky Mexican seasoned chicken, roasted with bell peppers and onions, and served up fajita style with roasted tomatillo pineapple salsa. Everything is roasted on just ONE sheet pan, and comes together in about 30 minutes!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

30 Minute Chicken Fajitas with Charred Pineapple Salsa Verde

Foto: Half Baked Harvest

Ingredients

6 servings

1 1/2 pounds boneless skinless chicken breasts, cut into strips
2 tablespoons extra virgin olive oil
1 tablespoon chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
kosher salt and black pepper
2 bell peppers, sliced
1 yellow onion, thinly sliced
6 -8 small flour tortillas, warmed
crumbled cotija or shredded cheddar cheese, for serving
mashed avocado and limes, for serving
6 small tomatillos, husked
1 jalapeño
4 g reen onions
juice of 1 lime
1/4 cup cilantro, roughly chopped
1 cup diced pineapple

Steps

1. Preheat the oven to 425 degrees F. 2. On a baking sheet, toss together the chicken, olive oil, chili powder, smoked paprika, oregano, garlic powder, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. In the middle of the pan, toss the bell peppers, onions, 1 tablespoon olive oil, and a pinch of salt and pepper together. To the remaining 1/3 of the pan, add the tomatillos, jalapeño, and green onions. Transfer to the oven and roast 20-25 minutes or until the chicken is cooked and the tomatillos lightly charred. 3. Set the chicken, peppers, and onions aside. 4. To make the salsa: de-seed the jalapeño, if desired. To a blender, add the roasted tomatillos, jalapeño, green onions, lime juice, and cilantro. Pulse until smooth. Stir in the pineapple and a pinch of salt. 5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the salsa, avocado, and cheese. Enjoy!