Sheet Pan Chicken Fajitas with Cilantro & Roasted Onion Olive Oil and Jalapeño Balsamic
Popping with flavour and requiring minimal cleanup, these sheet pan fajitas are sure to be in regular weeknight rotation.
Sheet Pan Chicken Fajitas with Cilantro & Roasted Onion Olive Oil and Jalapeño Balsamic
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Category
Main
Cuisine
Mexican
Servings
4
Prep Time
1 minute
Cook Time
20 minutes
Ingredients
-
2 Chicken breasts, cut into strips
-
3 Bell peppers, sliced
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1 White onion, sliced
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¼ Cup Cilantro & Roasted Onion Olive Oil
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4 Tbsp. Jalapeño Balsamic, divided
-
1 Tbsp. Taco seasoning
- Salt and pepper, to taste
-
12 Tortillas
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½ Cup sour cream
-
½ Cup grated cheese
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1 Lime, wedged
-
½ Cup salsa
Directions
Marinate the chicken, peppers, and onions in a mixture of Cilantro & Onion Olive Oil, 2 Tbsp. Jalapeño Balsamic, taco seasoning, and salt, to taste. Marinate for an hour.
Bake in an oven preheated to 425°F or cook in cast iron until the chicken is cooked through and everything begins to caramelize at the edges (about 15-20 minutes).
Mix sour cream with remaining 2 Tbsp. Jalapeño Balsamic and season with salt and pepper, to taste.
Serve on warm tortillas with shredded cheese, Jalapeño crema, salsa, and fresh lime wedges.
Recipe Video
Recipe Note
If you are looking for a bit more spice, our Chipotle Olive Oil, or Cayenne Olive Oil would be excellent in this recipe instead of the Cilantro & Roasted Onion Olive Oil. Alternatively, if want to tone down the heat, the Jalapeno Balsamic can be substituted with Alphonso Mango Balsamic or Golden Pineapple Balsamic.

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