Holy Carnitas Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas with bell peppers and red onion, roasted in the oven and served in warm tortillas, ready in under 40 minutes. Holy Carnitas gives the chicken and peppers the cumin and chili warmth of a fajita, and the oven does the work while you set the table.
Ingredients
- 1½ lb Boneless, skinless chicken breasts
- 3 Bell peppers (mixed colours)
- 1 Red onion
- 3 tbsp Olive oil
- 1 Lime
- 8 Small flour tortillas
- ½ cup Sour cream
- 1 cup Shredded cheddar
- Salt
- 6 scoops Holy Carnitas FLAVRBOMBS™
You will need
- Large sheet pan
- Large mixing bowl
- Meat thermometer
- Knife
- Cutting board
Method
Prepare the ingredients
- Preheat the oven to 425°F (220°C).
- Slice the chicken into thin strips. Slice the peppers and red onion into strips of a similar size.
Season
- Toss the chicken with 1½ tbsp of olive oil, a pinch of salt and 3 scoops of Holy Carnitas.
- In the same bowl, toss the peppers and onion with the remaining olive oil and 2 scoops of Holy Carnitas.
Roast
- Spread everything over the sheet pan in a single layer, with space between the pieces so they char rather than steam.
- Roast for 18 to 22 minutes, until the vegetables are blistered and the chicken reaches 74°C (165°F).
- Squeeze over half the lime as soon as the pan comes out.
Plate and enjoy
- Stir 1 scoop of Holy Carnitas into the sour cream.
- Warm the tortillas and fill with chicken, peppers and onion, cheddar and a spoonful of the sour cream. Serve the rest of the lime in wedges.
Holy Carnitas is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
