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Sheet-Pan Chicken Fajitas

Name: Sheet-Pan Chicken Fajitas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup avocado oil; 1 tablespoon coconut aminos; 1 tablespoon lime juice; 1 teaspoon chili powder; 1 teaspoon dried oregano; 1/2 teaspoon cumin; Fine sea salt and freshly ground black pepper; 1 1/2 pound 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 jalpeños, 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 tablespoons lime juice; 1/2 teaspoon coconut aminos; 1/4 teaspoon raw honey; 1/8 teaspoon chili powder, or more to taste; 1 teaspoon Pluck seasoning, or more to taste; Fine sea salt and freshly ground black pepper

4 servings
35 min. cooking time
No reviews

Recipe by Corina Ross

Corina is a heart-centered homemaker with a passion for teaching others new and old ways to live more intentionally in their own homes. She focuses on developing and sharing real food recipes, building out a homestead, and serving others through education on how to live a more natural lifestyle.

We recommend using Pluck Spicy, All-Purpose or Zesty Garlic for this recipe

Instructions

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.

Ingredients

1/4 cup avocado oil

1 tablespoon coconut aminos

1 tablespoon lime juice

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon cumin

Fine sea salt and freshly ground black pepper

1 1/2 pound 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 jalpeños, 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 tablespoons lime juice

1/2 teaspoon coconut aminos

1/4 teaspoon raw honey

1/8 teaspoon chili powder, or more to taste

1 teaspoon Pluck seasoning, or more to taste