Smoky and spicy, these chipotle sheet pan chicken fajitas come together in just 30 minutes! Roasted with chipotle fajita veggies, top these tacos with avocado, sour cream, and fresh lime juice. Dinner is served!
In a food processor or high-powered blender, add all the chipotle marinade ingredients and whiz until no large lumps remain. Spoon into a dish and set aside.
Preheat oven to 375 degrees, Lightly grease a sheet pan and set aside. Place chicken breast between 2 sheets of plastic wrap and pound to an even thickness of about ½ inch. Slather each breast with about 1-2 tablespoons of chipotle marinade, then set on the sheet pan.
Add sliced bell pepper and onion to a large bowl, then add 2 tablespoons of chipotle marinade. Gently toss with tongs until all the veggies are lightly coated in sauce, then turn bowl out onto the sheet pan, fitting the veggies around and between each chicken breast. Bake for 20 minutes, or until a meat thermometer registers 165 degrees. Serve with warmed tortillas and a squeeze of lime juice.
Nutrition info includes the use of ALL the marinade, and corn tortillas.