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
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Grease two 15x10x1-inch rimmed baking sheets.
Step 3 –In a large bowl, mix the coconut oil, the chili powder, the ground cumin, the garlic powder, and the kosher salt.
Step 4 –Stir the chicken into the spice mixture.
Step 5 –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.
Step 6 –Spread the mixture evenly onto the prepared baking sheets.
Step 7 –Roast the fajita mixture for 10 minutes, rotating the baking sheets halfway through cooking.
Step 8 –Transfer the baking sheets from the oven and preheat the broiler.
Step 9 –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.
Step 10 –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.
Step 11 –Serve.
