30 Minute Chicken Fajitas with Roasted Pineapple Salsa Verde.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into strips
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- kosher salt and black pepper
- 2 bell peppers, sliced
- 1 yellow onion, thinly sliced
- 6-8 small flour tortillas, warmed
- crumbled cotija or shredded cheddar cheese, for serving
- mashed avocado and limes, for serving
- 6 small tomatillos, husked
- 1 jalapeño
- 4 green onions
- juice of 1 lime
- 1/4 cup cilantro, roughly chopped
- 1 cup diced pineapple
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Instructions
- 1. Preheat the oven to 425 degrees F.
- 2. On a baking sheet, toss together the chicken, olive oil, chili powder, smoked paprika, oregano, garlic powder, and a pinch each of salt and pepper. Arrange in a single layer on one side of the pan. In the middle of the pan, toss the bell peppers, onions, 1 tablespoon olive oil, and a pinch of salt and pepper together. To the remaining 1/3 of the pan, add the tomatillos, jalapeño, and green onions. Transfer to the oven and roast 20-25 minutes or until the chicken is cooked and the tomatillos lightly charred.
- 3. Set the chicken, peppers, and onions aside.
- 4. To make the salsa: de-seed the jalapeño, if desired. To a blender, add the roasted tomatillos, jalapeño, green onions, lime juice, and cilantro. Pulse until smooth. Stir in the pineapple and a pinch of salt.
- 5. Stuff the chicken, peppers, and onions into the warmed tortillas, and top with the salsa, avocado, and cheese. Enjoy!
Source
Original recipe: View Original
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