Sheet Pan Fajitas with Tamarind Marinade

Ingredients

• 1.5 lb chicken breast (sliced)
• 12 tortillas (flour or corn)
• 1 red bell pepper (sliced)
• 1 orange bell pepper (sliced)
• 1 red onion (sliced)
• 1 medium zucchini (sliced)
• 5 Campari tomatoes (small)
• 0.25 cup olive oil (for marinade)
• 1 lime juice (juice of 1 lime)
• 1 tbsp yellow mustard
• 2 tbsp tamarind paste
• 3 cloves garlic (thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 1 tsp salt
• 0.25 tsp black pepper (freshly cracked)
• 0.25 tsp paprika
• 0.25 tsp chili powder
• 1 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 3 Roma tomatoes (diced, for pico)
• 0.25 cup red onion (finely diced, for pico)
• 0.5 jalapeño (finely diced, for pico)
• 2 tbsp fresh cilantro (chopped, for pico)
• salt and pepper (to taste, for pico)
• 1 lime juice (juice of 1 lime, for pico)
• 1 avocado (mashed, for spread)
• 0.5 jalapeño (finely diced, for spread)
• 2 tbsp fresh cilantro (chopped, for spread)
• salt and pepper (to taste, for spread)
• 1 lemon juice (juice of 1 lemon, for spread)
• 0.5 lime juice (juice of 1/2 lime, for spread)

Steps

1. 1

   Start by making the pico de gallo: In a small bowl, combine the diced Roma tomatoes, 1/4 cup finely diced red onion, 1/2 finely diced jalapeño, chopped cilantro, salt, pepper, and the juice of 1 lime. Mix well.

2. 2

   Prepare the avocado spread: In a separate bowl, mash the avocado and combine it with 1/2 finely diced jalapeño, chopped cilantro, salt, pepper, the juice of 1 lemon, and the juice of 1/2 lime. Mix well.

3. 3

   Refrigerate both the pico and the avocado spread while the rest of the meal cooks.

4. 4

   In a large mixing bowl, whisk together the marinade ingredients: 1/4 cup olive oil, juice of 1 lime, 1 tablespoon yellow mustard, 2 tablespoons tamarind, 3 sliced garlic cloves, 1/4 cup chopped cilantro, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika, 1/4 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

5. 5

   Add the sliced chicken breast, sliced bell peppers, sliced red onion, sliced zucchini, and the 5 small Campari tomatoes to the bowl with the marinade.

6. 6

   Toss the chicken and vegetables until everything is evenly and thoroughly coated in the marinade.

7. 7

   Spread the mixture onto a large sheet pan in a single, even layer.

8. 8

   Bake in a preheated oven at 400°F (200°C) for 45–55 minutes.

9. 9

   Stir the mixture halfway through the cooking time to ensure even roasting.

10. 10

    Cook until the chicken is fully cooked through and the vegetables are tender with lightly caramelized edges.

11. 11

    While the chicken and vegetables finish roasting, warm the tortillas.

12. 12

    Assemble the fajitas by filling the warm tortillas with the chicken and vegetable mixture, then topping with the chilled pico de gallo and avocado spread. Serve immediately.

Notes

The addition of tamarind and yellow mustard to the marinade provides a unique tangy twist to traditional fajitas. For the best flavor, ensure the vegetables are sliced to a similar thickness so they roast evenly.

Nutrition per serving

• main
• dinner
• sheet pan
• baked
• chicken
• fajitas
• healthy
• weeknight meal