Easy✓ Fast✓ Low Mess✓ Chicken Fajitas | WEEKNIGHTING

By Brian Lagerstrom · 30 min

Ingredients

Instructions

1. Preheat the oven and a sheet pan to 500°F/260°C.
2. Cut the chicken into strips about 1 cm (1/2 to 1/4 inch) wide and put them in a bowl.
3. Halve the red onion from pole to pole, then slice into pieces about 1/4 inch (6 mm) thick. Add to the bowl.
4. Slice the sides off the bell peppers to make large flat planks, removing the ribs, seeds and white pith. Cut the planks into pieces about 1.5 cm (1/2 inch) wide and add to the bowl.
5. Cut the outer planks off the poblano, leaving the core and seeds, and cut into the same size as the peppers. Add to the bowl.
6. Add the salt, pepper, spices, herbs, lime juice and olive oil to the bowl and toss to coat.
7. Spread the mixture in a flat layer on the hot sheet pan; it should sizzle. Roast at 500°F/260°C for 15 minutes, stirring gently halfway through.
8. Remove the pan and stir again. Switch the oven to high broiler and place the pan under it for about 3 minutes, stir, then broil for another 2 to 3 minutes, watching closely so nothing burns. The chicken and vegetables should be browned and charred in spots.
9. For the cilantro jalapeño crema, blend all the crema ingredients until smooth.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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