Sheet Pan Salsa Verde Chicken Fajitas are the tangy new way to enjoy a delicious taco Tuesday, or Wednesday, or any other day of the week. This healthy meal is made in minutes, leaving you with little cleanup, and tons of leftover salsa verde.
Craving easy-to-make meals with little to clean after? Try these sheet pan meals and take back your evenings Sheet Pan Nachos, Sheet Pan Teriyaki Chicken and Vegetables, Sheet Pan Garlic Lime Salmon Fajitas.
Sheet Pan Salsa Verde Chicken Fajitas
School days are coming to an end in our house and summer is close to heating up, which means I need no-mess, no-fuss, and very little cleanup for dinner recipes. Sheet pan meals made with healthy and fresh ingredients like these Sheet Pan Salsa Verde Chicken Fajitas are the perfect answer when my kids are asking what’s for dinner.
These fajitas will please everyone giving each family member their own options, including the pickiest ones in the bunch. Make super simple fajitas using only the seasoned chicken and tangy tomatillo salsa verde or load them up by adding the roasted vegetables, fresh cilantro, and steamed rice toppings too.
How to Make Salsa Verde
Tomatillos, known as the Mexican husk tomato, are the key ingredient in salsa verde and have a tart and citrusy taste, as well as bright green shade. Making them into salsa verde is extremely easy and the batch in the recipe below will leave you with plenty of leftovers for later tortilla chip dipping.
You’ll most likely find tomatillos in the produce section of your local grocery store near the, you guessed it, tomatoes. Look for ones that are firm and bright green as opposed to shriveled ones. The rest of the very common salsa verde ingredients are garlic, cilantro, white onion, lime juice, cumin, and salt and pepper.
For the VERY easy 2 step process of making salsa verde start by setting the oven to broil and roasting the tomatillos (remove the outer husk first) until the tops begin to char and brown. Place them in a blender or food processor and pour in the remaining ingredients. Carefully, since the tomatillos will still be slightly warm, pulse or blend the ingredients until well combined.
How to Make This Meal Family Friendly
If you have picky eaters, or should I say those who know their tastes well, in your house then this is a perfect family meal to please all levels of taste. When preparing the fajitas for my kids I spooned out some steamed rice on the side and placed the seasoned chicken inside the flour tortilla with a little cheese and avocado. My husband had a slightly similar version, which included the salsa verde but no peppers and onions. Then for myself who likes just about everything I loaded up my fajitas with all the ingredients listed.
This is one of those a la carte meals that leaves room for you to put it together however you, or your family, would like.
Making Sheet Pan Fajitas
- Season the chicken with spices and olive oil and place on one side of a large rimmed baking sheet.
- Toss the onion and peppers with olive oil and set on the opposite side of the sheet.
- Cook for 25 to 35 minutes at 425 degrees ℉ and toss the ingredients to mix.
- Warm or toast tortillas and top with sheet pan ingredients as well as additional garnishes such as pre-made salsa verde, steamed rice, sour cream, or avocado.
Can these be Made Vegetarian?
Yes, absolutely! Remove the chicken and just add more peppers and onions. There are so many delicious components to these Sheet Pan Salsa Verde Chicken Fajitas that you won’t even miss the chicken. Although, it is quite a tasty version of chicken.
Craving more fajitas? Try out these recipes:
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
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- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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