When it comes to weeknight dinners, it doesn’t get easier—or tastier—than sheet pan chicken fajitas . By marinating juicy chicken thighs, onions, and bell peppers in a smoky-spiced avocado oil blend, then roasting everything on preheated sheet pans, you achieve that irresistible char without firing up the grill. The result? Tender, flavorful fajita meat and perfectly roasted veggies in under 30 minutes of oven time. Serve them with warm grain-free tortillas or cauliflower rice, plus a zesty lime crema that takes this dish over the top. With bold flavor, minimal cleanup, and endless topping options, this recipe is destined to be a family favorite.
10 min
35 min
4
Main course
Ingredients
- 1/4 cup avocado oil
- 1 tbsp coconut aminos
- 1 tbsp lime juice
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp cumin
- Fine sea salt and freshly ground black pepper
- 1 1/2 lb pounds skinless, boneless chicken thighs, pattered dry, trimmed, and cut into 1- to 2-inch pieces
- 1 small red onion, cut into ¼-inch slices
- 3 medium bell peppers (any color), seeded, cut into ½-inch slices
- 1 small jalapeño, seeds removed, thinly sliced crosswise
- Warmed grain-free tortillas or cooked cauliflower rice, chopped avocado, cilantro, and/or toppings for serving (optional)
- 1/2 cup sour cream
- 2 tbsp lime juice
- 1/2 tsp coconut aminos
- 1/4 tsp raw honey
- 1/8 tsp chili powder, or more to taste
- 1 tsp Pluck seasoning, or more to taste
- Fine sea salt and freshly ground black pepper
Directions
Step 1
Make the fajitas: In a large bowl, whisk together the avocado oil, coconut aminos, lime juice, chili powder, oregano, cumin, and Pluck. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper. Transfer half to a medium bowl.
Step 2
Place the chicken in the medium bowl. Place the onion, bell peppers, and jalapeño in the large bowl with the remaining marinade.
Step 3
Stir both until the ingredients are covered with the marinade. Cover and refrigerate for at least 1 hour or up to 4 hours.
Step 4
Make the crema: In a small bowl, whisk together the sour cream, lime juice, coconut aminos, honey, chili powder, if desired, and Pluck. Cover and refrigerate.
Step 5
Preheat the oven to 425ºF; place 2 baking sheets in the oven as it preheats.
Step 6
Drain the vegetables; sprinkle with salt and pepper. Spread on one of the hot baking sheets and roast for 10 minutes. Spread the chicken on the other baking sheet and season with salt and pepper. Roast for 20 to 25 minutes, until cooked through; remove them if they’re browning too much).
Step 7
Serve the vegetables and chicken with the crema and tortillas or cauliflower rice, and any toppings, if desired.
NOTES:
Swap chicken thighs for chicken breast if you prefer leaner fajitas.
Add poblano peppers or mushrooms for extra veggies.
Double the marinade and use half as a dressing for taco bowls or salads.
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