Chicken Fajitas
Total Time
1 hr 30 mins
Prep Time
1 hr 10 mins
Cook Time
20 mins
Rating
4.67 out of 5 stars
(6)
Ingredients
4
- 1/4 cup pineapple juice
- Grated zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 pound boneless skinless chicken breasts, cut lengthwise into 1 1/2-inch thick strips
- Cooking spray
- 1 green bell pepper, cut into 1/4-inch-wide slices
- 1 red bell pepper, cut into 1/4-inch-wide slices
- 1 large onion, cut into 1/4-inch-wide slices
- Freshly ground black pepper
- 8 corn tortillas
- 1/2 cup shredded Mexican cheese blend
- Toppings: guacamole, pico de gallo, plain Greek yogurt, lettuce, cilantro
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Preparation
Step 1
In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and ½ teaspoon of the salt.
Step 2
Place the chicken in a large zip-top plastic bag and add the marinade. Massage the marinade into the chicken, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
Step 3
Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400 degrees F. Spray a large rimmed sheet pan with oil and set aside (you can also line it with foil, then spray).
Step 4
Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Pour the marinade into a large bowl, add the bell peppers and onion, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining ½ teaspoon salt and pepper to taste. Toss to coat and spread out evenly in the pan.
Step 5
Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
Step 6
Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables and chicken are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute. Slice the chicken into small pieces and mix with the vegetables.
Step 7
To assemble, evenly distribute the chicken and vegetables among the tortillas. Top cheese and desired toppings. Serve warm.
Step 8
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Chef's notes
The pineapple juice is a game changer, it adds a nice sweetness and flavor.
You can marinate the chicken overnight to save time.
