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–+ servings
#ad| Our new favorite sheet pan chicken fajitas feature Cheddar Pierogies, chicken, and veggies tossed in chipotle spice mix + avocado pico de gallo for the win! #sheetpandinner #chickenfajitas #pierogies #avocado #sheetpanfajitas
Kate Ramos

Sheet Pan Chicken Fajitas with Pierogies & Avocado Pico de Gallo

Our new favorite sheet pan chicken fajitas feature Cheddar Pierogies, chicken, and veggies tossed in chipotle spice mix + avocado pico de gallo for the win!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Cuisine: Mexican
Ingredients Method

Ingredients
  

For the Fire-Roasted Tomatillo & Avocado Pico de Gallo
  • 3 tomatillos husks removed
  • 2 ripe avocados peeled, pitted, and chopped
  • 1 jalapeño minced (remove seeds if you'd like it less spicy)
  • 1/2 cup chopped cilantro
  • 1/4 white onion minced
  • juice of 1 lime
  • 1 1/2 teaspoons kosher salt

Method
 

  1. Heat oven to 400°F. 
  2. Combine pierogies, chicken, peppers, onion, and tomatoes in a large bowl. Sprinkle with spice mix and olive oil. Toss to coat. 
  3. Spread in an even layer on a large rimmed baking sheet. 
  4. Bake for about 30 minutes, until chicken is cooked through and pierogies are toasted. Serve with Fire-Roasted Tomatillo & Avocado Pico de Gallo.
To Make the Pico de Gallo
  1. Char tomatillos in a hot, dry frying pan or comal for about 15 minutes, until charred on all sides. Let cool, then chop. 
  2. Mix tomatillos with remaining ingredients. Taste and add more salt or lime juice if needed. 
  3. Pico de Gallo will keep up to 3 days covered tightly in the refrigerator. 

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