Recipe Background
Looking for a super speedy way to chow down on some fajitas?! These No-Mess Chicken Fajitas are how to get it done! It's so easy! All you need to do is throw your favorite fajita ingredients in a bowl, coat them in something a little spicy and Tex-Mex-y, bake, broil, and shazam! You've got yourself some yummy fixin's while hardly dirtying up the kitchen! Plop them on some warm tortillas, fill 'em up with your favorite toppings, and enjoy No-Mess Chicken Fajitas without breaking a sweat!
Looking for a super speedy way to chow down on some fajitas?! These No-Mess Chicken Fajitas are how to get it done! It's so easy! All you need to do is throw your favorite fajita ingredients in a bowl, coat them in something a little spicy and Tex-Mex-y, bake, broil, and shazam! You've got yourself some yummy fixin's while hardly dirtying up the kitchen! Plop them on some warm tortillas, fill 'em up with your favorite toppings, and enjoy No-Mess Chicken Fajitas without breaking a sweat!
Ingredients
For the fajitas:
- 2 tablespoons coconut oil melted
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1 1/2 pounds chicken tenderloins halved lengthwise
- 1 large red or sweet onion halved and sliced
- 1 large red bell pepper cut into 1/2-inch strips
- 1 large green bell pepper cut into 1/2-inch strips
- 1 tablespoon jalapeño pepper seeded, minced
- 2 (8-ounce) cans unsweetened pineapple tidbits drained
- 2 tablespoons honey
- 2 tablespoons lime juice
- 12 (6-inch) corn tortillas warmed
Optional toppings:
- pico de gallo to taste
- sour cream to taste
- Mexican cheese blend to taste, shredded
- avocado to taste, sliced
- lime wedges to taste
Directions
- Preheat the oven to 425 degrees F.
- Grease two 15x10x1-inch rimmed baking sheets.
- In a large bowl, mix the coconut oil, the chili powder, the ground cumin, the garlic powder, and the kosher salt.
- Stir the chicken into the spice mixture.
- Add the onion, the red bell pepper, the green bell pepper, the jalapeño, the pineapple, the honey, and the lime juice to the chicken mixture and toss to combine.
- Spread the mixture evenly onto the prepared baking sheets.
- Roast the fajita mixture for 10 minutes, rotating the baking sheets halfway through cooking.
- Transfer the baking sheets from the oven and preheat the broiler.
- Broil the fajita mixture, one pan at a time, 3-4 inches from the heat source until the vegetables are lightly browned and the chicken reaches an internal temperature of 165 degrees F, about 3-5 minutes.
- Place the fajita mixture into the warmed tortillas. Top with the pico de gallo, the sour cream, the cheese, and the avocado, and garnish with the lime wedges.
- Serve.
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