National Poultry Day is here, and so is one of our favorite chicken sheet pan meals. These fajitas are a favorite recipe in many homes, bring it to yours today!
2 T. coconut oil, melted
1 T. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1½ tsp. salt
2 T. honey
2 T. lime juice
1½ lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 sweet onion, sliced into half moons
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
1 (20 oz.) can pineapple chunks, drained
12 (6") corn or flour tortillas
Pico de gallo, sour cream, sliced jalapeño peppers, sliced avocado, lime wedges for serving.
Preheat the oven to 425° and grease or line your sheet pan. In a big bowl, whisk together the oil, chili powder, cumin, garlic powder, salt, honey, and lime juice. Add the chicken, onion, bell peppers, and pineapple and toss to coat. Dump the mixture onto the prepped pan in a single layer. Bake for 20 minutes.
Remove the pan from the oven and preheat your broiler. Broil for a few minutes, until the vegetables have lightly browned and the chicken is no longer pink.
Warm the tortillas, fill with chicken and vegetables, and top with pico de gallo, sour cream, jalapeño peppers, and avocado; squeeze juice from lime wedges over the food.
National Poultry Day means sharing a recipe from on of our favorite books, Easy Sheet Pan Meals. This book filled with amazing recipes that are easy for everyone to make!
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