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 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.
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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