Sheet Pan Adobo Chicken Fajitas
247kcal
Ingredients
- 1 1/2 pounds chicken breast boneless, skinless variety
- 1/4 cup adobo sauce
- 1 medium red bell pepper stemmed,seeded and sliced into strips
- 1 medium orange bell pepper stemmed, seeded and sliced into strips
- 1 medium red onion peeled and sliced into wedges
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 flour tortillas soft taco size
- shredded cheese, tomato and sour cream
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 400°F. Lightly grease large, rimmed sheet pan or line with parchment paper.
- Spread peppers and onions on pan in a single layer. Drizzle over olive oil and toss to coat. Push vegetables to the sides and lay chicken breasts flat in center of pan. Sprinkle garlic powder, onion powder, salt and pepper evenly over vegetables and chicken. Brush each chicken breast thickly with 1 tablespoon adobo sauce.
- Bake for 20 -25 minutes until chicken reaches internal temperature of 165°F using an instant read thermometer placed in the thickest part of the chicken. Vegetables will be tender and starting to brown.
- Remove pan from oven. Slice chicken into thin strips lengthwise. Pile chicken and vegetables onto tortillas to build fajitas. Add toppings as desired.
- Store leftovers in airtight container in refrigerator for up to 3 days.
Nutrition
Serving1fajita wrapsCalories247kcalCarbohydrates22gProtein21gFat8gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol54mgSodium1923mgPotassium477mgFiber2gSugar3gVitamin A982IUVitamin C43mgCalcium57mgIron2mg