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Sheet Pan Chipotle Chicken Fajitas

A delicious sheet pan Mexican dinner with chipotle marinated chicken and charred bell peppers and onions. Serve in warm tortillas with guacamole and sour cream. Inexpensive, nutritious and fast family meal. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People

Ingredients

  • 16 Ounces Skinlesss chicken breast or thighs
  • 1/2 Cup Plain Greek yogurt Regular plain yogurt is fine
  • 1 Chipotle pepper chopped More to taste
  • 1 Tablespoon Canned Adobe sauce
  • 1 Cup Fresh cilantro, divided
  • 4 Cups Bell peppers, any color 2 large peppers
  • 2 Cups Onion, sliced
  • 1 Tablespoon Smoked paprika
  • 1 Tablespoon Ground cumin
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Garlic powder Or 1-2 cloves minced garlic
  • 2 Tablespoons Olive oil
  • 8 Flour or corn tortillas
  • 1 Cup Guacamole
  • 1 Cup Sour cream or la crema
  • 1 Cup Salsa Fresh pico de gallo is best

Instructions

  1. Cut chicken into 1 inch wide strips. Mix yogurt with 1/2 cup of cilantro, chopped chipotle and adobe sauce. Marinate chicken 2-6 hours. 

    Slice bell peppers and onions into 1/2 inch strips and combine with spices and olive oil. 

    Arrange chicken strips and vegetables on a sheet pan. Bake in a 375 degree oven for 30 minutes until chicken is opaque and vegetables are slightly charred. 

    Serve with warm tortillas, guacamole, sour cream and salsa. 

Recipe Notes

You can substitute a fajita spice mix or taco seasoning for the spices and salt but the individual spices allow you to adjust the salt, avoid unneccesary preservatives and anti-caking ingredients. Any salsa can be used. Serve with lime wedges if you desire. Poblano peppers would be a delicious substitution for the bell peppers.