Easy Sheet Pan Chicken Fajitas

Update December 2018: This is one of the most popular recipes on Foraged Dish! I love it too. I updated it with new images, a video (!!) and made the instructions more concise. Enjoy!

Let's just cut to the chase: I'm a big fajita fan. What's not to love about have a sizzling hot skillet brought to your table?? 

This recipe is simple to whip together --30 minutes tops- but I'm going to bet high here and say it taste better than any Mexican restaurant. All you have to do is the toss the peppers and chicken in the spice mix, spread them out on a pan and throw them in the oven until their sizzling and the peppers are blackened on the edges. Bonus points for a squeeze for fresh lime juice at the end. 

Grab a helping hand and have them make the guac and the pico while you chop the peppers. As a little experiment, I made my pico de gallo with the tiniest cherry tomatoes I could find, and left them whole. All I can say is, you should try it too! Cherry tomatoes are sweeter than regular tomatoes, so each bite was like a bright explosion of yum. It also made for dripping-juicy fajitas, but I have no problem with that when it tastes so fresh.

You can serve these really however you want--I choose cabbage leaves as a paleo tortilla replacement, as they add a nice crunch, but if you really want to go big you could even make your own paleo tortillas. Heck, just use this filling as a salad topping and you'll still be all set! 

Now, enough talk... on to the recipe! 

Easy Sheet Pan Chicken Fajitas

Published September 16, 2015 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

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Ingredients:

3 bell peppers, mixed colors, sliced into strips

1 white or yellow onion, sliced into strips

1 pound chicken breast, sliced into 1/4-inch strips

1 tablespoon olive oil or melted coconut oil

1 teaspoon salt

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon paprika

1 teaspoon cumin

1/4 teaspoon coriander

1/4 teaspoon black pepper

Juice from 1/2 a lime

To serve: tortillas, finely sliced cabbage or romaine, cilantro, pico de gallo, avocado, cheese

Directions:

1. Preheat oven to 450°F.
2. On a large sheet pan, combine bell peppers, onion, and chicken. Drizzle with oil and sprinkle with spices. Then toss everything to coat evenly.
3. Place in oven and roast for 15-20 minutes, until edges of peppers are turning brown.
4. Pull from oven, and sprinkle with lime juice.
5. Serve with tortillas, avocado, cheese, greens (such as cabbage or romaine), minced cilantro, etc.

Slow Cooker Pork Chile Verde

Update: This recipe was updated with new photos on 11/16/2017. I also simplified the instructions. This new version is a bit saucier, which I love, but if you prefer less sauce in your chile verde, use 4 tomatillos and 1 can of green chiles. 

Green chile is one of my long-time favorites. Pork green chile, chicken green chile, green chile migas. I love it. Always have. probably always will. 

What's more it can be made in a slow cooker very easily. Usually when the days get shorter I get busier: work ramps up at the office, and the early sunsets make me feel tired earlier. There seems to be less time, in general. Which means the slow cooker gets a lot of mileage! At least, when I can get my act together and start it. 

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It turns out, Chile Verde is considered a "Colorado Favorite" by tourists. Who knew?! I was just scooping the stuff into my mouth as fast as I could and had no idea I was fulfilling such a Coloradan stereotype. I guess what they say is true.  

A tip from a Chile Verde vet, if I may: serve it with a Margarita on the side. 😋

Other things that add to the experience: sliced avocado, a dollop of sour cream, fresh cilantro. You can even add diced up bacon to the recipe while it cooks (brown it first). YUM! You can also stir in 12 ounces of white beans, or add 2 cups of diced potatoes while it cooks. Basically, the possibilities are endless and once you start customizing your chile verde, you'll be hooked like all of us here in Colorado! Or, at least, this one person over here in Colorado. 😏

Slow Cooker Pork Chile Verde

Published September 6, 2014 by Caitlin Sherwood

Serves: 6   |    Total Time: 8-9 hours

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Ingredients:

• 8 medium sized tomatillos
• 4 cloves garlic 
• 1 large yellow onion
• 1 tablespoon avocado oil
• 2 six-ounce cans hatch green chiles (I use hot, but mild is fine if you prefer!)
• 1/2 cup minced fresh cilantro
• Juice of 1 lime
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano
• 1 teaspoons salt
• 1/2 teaspoon black pepper
• Optional: Dash of ground cayenne pepper
• 1 pound cubed pork shoulder
• 3 cups chicken broth
• For serving (optional): minced cilantro, sliced jalapeños or other chiles, minced red onion, sliced avocado, shredded cheese, and/or sour cream. 

Directions:

1. Preheat your oven to 475°F. Peel the papery outer skins from the tomatillos, wash them, and slice them in half. Cut the onion onto 4 to 6 large slices. Arrange them all on a sheet pan along with the cloves or garlic. Brush with 1 tablespoon avocado oil, and place in oven. Roast until the tops of the tomatillos are browned, 10-15 minutes.
2. Add roasted vegetables, canned green chiles, cilantro, lime, spices (cumin, coriander, oregano, and optional cayenne), salt, and pepper to blender, and puree to make the Roasted Tomatillo Sauce. Mixture should be similar to a less chunky salsa.
3. Now, add pork, roasted tomatillo sauce, and broth to your slow cooker.* Set to medium heat and cook for 8-9 hours.  Serve hot and top with preferred garnishes. 
4. *Optional step would be to brown the pork in a skillet or the bottom of your slow cooker before adding the sauce and broth. This enhances the flavor of the meat.