Easy Sheet Pan Chicken Fajitas
Ingredients
Chicken Fajitas
-
¼
cup
avocado oil or olive oil
-
3
tablespoons
fresh lime juice
-
3
cloves
garlic, minced
-
1½
teaspoons
Diamond Crystal kosher salt
-
1
teaspoon
chili powder
-
½
teaspoon
ground cumin
-
1½
pounds
boneless skinless chicken thighs, cut into 1-inch strips
-
1
medium
red bell pepper, sliced
-
1
medium
yellow bell pepper, sliced
-
1
small
white onion, sliced
-
2
limes
cut into wedges
-
optional
green or butter lettuce leaves
-
optional
grain-free tortillas
Avocado Crema
-
1
large
Hass avocado
-
¼
cup
full-fat coconut milk
-
¼
cup
chives, roughly chopped
-
2
tablespoons
cilantro, roughly chopped
-
2
tablespoons
freshly squeezed lime juice
-
½
teaspoon
Diamond Crystal kosher salt
-
¼
teaspoon
freshly ground black pepper
Instructions
- Preheat the oven to 450°F and place a wire rack in a rimmed baking sheet.
- In a large bowl, whisk together the avocado oil, lime juice, minced garlic, salt, chili powder, and cumin to create a marinade.
- Add the chicken strips, sliced peppers, and onions to the marinade, and mix well using your hands.
- Spread the chicken and vegetable mixture in a single layer on the baking sheet.
- Bake in the oven for 10 minutes, then toss the mixture and rotate the tray.
- Switch the oven to broil and cook for an additional 5 to 10 minutes until the chicken is cooked through and the vegetables are browned.
- While the chicken is cooking, prepare the Avocado Crema by blending the avocado, coconut milk, chives, cilantro, lime juice, salt, and pepper until smooth.
- Once cooked, serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and the avocado crema.
Nutrition Facts (estimated)
Servings
4
Calories
481
Total fat
31g
Total carbohydrates
17g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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