Sheet Pan Chicken Fajitas –, Flavorful & Never Soggy!
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Sheet Pan Chicken Fajitas –, Flavorful & Never Soggy! sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¼ cup avocado oil, or olive oil
- 3 tablespoons fresh lime juice
- 3 garlic cloves, 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 (Step away from the boneless, skinless breasts. They’ll dry out.)
- 1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips
- 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
- 1 small white onion, sliced into ¼-inch pieces
- 2 limes, cut into wedges
- Green or butter lettuce leaves, skippable
- Grain-free tortillas, skippable
- Avocado Crema, see recipe below
- 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
Method
Warm your oven to 450°F with the rack in the middle. Set a stainless steel wire rack in a rimmed baking sheet and keep nearby.
In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin.
Tip in the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
Set the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
Switch to broil and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
While the chicken is cooking, make the Avocado Crema. Slice the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Tip in the coconut milk, chives, cilantro, lime juice, salt, and pepper.
Blitz until smooth. Tip in some water to thin out the sauce if desired. Check the seasoning and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.
Once the chicken and veggies are finished cooking, pull the tray out of the oven. Plate the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.
Kitchen notes
- One last thing: Wondering how to clean the stainless steel wire rack?
- After everyone grabs the chicken and veggies off the rack, the cook take the pan ’n rack to the sink.
- Then, the cook flip the rack upside down, place it in the rimmed baking sheet, and cover it with warm soapy water.
