Crispy buffalo chicken style fajitas baked with a medley of roasted peppers, onions and corn served with a creamy cilantro sauce and fresh pineapple salsa. Served up family-style, everything is roasted on one sheet pan and ready in 40 minutes. Vibrant, summer inspired fajitas blending tropical, spicy, smoky, and fresh herbs together for a fun weeknight dinner that’s super colourful and packed with a ton of veggies and protein. 

We love this as a weeknight dinner. It’s super fresh and vibrant and very satisfying. Instead of grilled steak we swapped out the protein for chicken breast which are coated in a blend of seasoning with the addition of baking powder and cornstarch.  The baking powder and cornstarch give the chicken breast and crunchy coating and form a crisp crust as they bake in the oven. There’s no need to add oil to the chicken because it needs to stay as dry as possible so that it can form a crunchy crust. Keep in mind that juices from the chicken will release as it cooks and on the tray there will be moisture from the veggies that it can come in contact with. But that’s all account for, so there’s no need to worry. That’s why this recipe is made so that the chicken cooks first as an initial bake. This allows just the right amount of time to get everything else ready.  

BUFFALO CHICKEN

Buffalo chicken because we felt like switching it up a little and spice things up from plain old dry rubbed chicken breasts. They can be very bland and boring. The chicken is presented here as whole and cut into strips only after it’s finished cooking. This makes it much easier rather than cutting raw chicken into cubes. It also saves on the prep time which is very helpful. A 3  ingredient buffalo sauce is all that’s used here. We kept it minimal and used some refrigerator staples for an easy sauce. After the chicken has finished cooking in the oven and is nicely crisp, all we did was dip each breast into the stovetop buffalo sauce and sliced it all up. From there we positioned it back onto our sheetpan in a beautiful orientation for aesthetics and drizzled a bit more buffalo sauce overtop. 

PINEAPPLE SALSA

What an addition this is to fajita night. The sweet heat combo is phenomenal. It adds so much colour to our tray and freshness. This all came together with 1 fresh pineapple that we peeled, cored and chopped and simply tossed it with lots of cilantro and red onions and seasoned it with some lime juice. This salsa can be used for so many other meals. What’s great about it too is that it can easily be prepared in advance. 

These definitely fly off the tray. We recommend making extra. Whatever is leftover, can double up as tomorrow’s lunch! But i doubt any will be left. We recommend planning for 1 to 1/2 chicken breast per person for 3-4 fajitas a piece. A similar ratio for peppers can be applied- at least 1 pepper person as they shrink quite a bit once baked. With corn so widely available and abundant in the summer, we decided to throw some on to the tray for an extra filler. It’s super tasty served topped with some green sauce. 

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Print Recipe

Buffalo chicken fajitas

Crispy buffalo chicken style fajitas baked with a medley of roasted peppers, onions and corn served with a creamy cilantro sauce and fresh pineapple salsa. This recipe is all baked on a single sheetpan and ready in 40 minutes.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: Weeknight Dinners

Cuisine: American

Servings: 10

Author: the communal feast

Ingredients

• 4 skinless and boneless chicken breasts
• 1 TBS baking powder
• 1 TBS cornstarch
• 1 TBS smoked paprika
• 1 TBS chipotle chili powder
• 1 TBS garlic powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• salt and pepper
• 1 cup Frank's red hot sauce
• 2 TBS butter
• 1 tsp Worcestershire sauce
• 4 bell peppers sliced
• 1 large yellow onion thinly sliced
• 1 cup pineapple cubed small
• 1/3 cup red onion finely chopped
• 1/3 cup cilantro finely chopped
• 2 limes
• flour tortillas warmed
• Creamy cilantro sauce to serve see notes
• 3 earns of corn optional

Instructions

• Preheat oven to 350 degrees F.
• Pat dry chicken breasts, season with salt and pepper and spray a large baking tray with cooking oil. Combine baking powder, cornstarch, all dried spices and herbs. Rub both sides of chicken with the blend and place on baking tray breast side down. Bake for 15 minutes.
• While the chicken is crisping, prep the remaining ingredients. Chop peppers, onions and corn. Set aside.
• Pineapple salsa: combine cubed pineapple, red onion, cilantro and juice of 1 lime. Stir until well combined. Set aside until ready to serve.
• At this point the initial bake of the chicken should be done. Increase the oven temperature to 425 degrees F. To the same baking tray, turn chicken over and move to 1 side. Add all the peppers, onions and corn. Coat veggies (not the chicken) with olive oil. Return to the oven and bake for 20 minutes.
• To make the buffalo sauce: in a saucepot melt butter. Once the butter is melted stir in the hot sauce. Bring to a slow boil and reduce to simmer. Add the Worcestershire and stir to incorporate. Let simmer 5 minutes.
• Once the tray has finished cooking, dip the chicken breasts into the buffalo sauce coating both sides. Place on cutting board and cut into strips.
• Serve family style with pineapple salsa, warmed tortillas, green sauce and extra buffalo sauce.

Notes

The cilantro sauce is adapted from one our previous Carne Asada recipes. To a food processor combine all the ingredients. Blend until a smooth sauce forms.

• 1/2 cup basil
• 1 1/2 cup fresh cilantro
• 1/3 mayonnaise
• 1 tsp Worcestershire sauce
• 2 garlic cloves
• 1 tbsp salt
• 1 tbsp pepper