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Sheet-Pan Chicken Fajitas

Cook Time: 35 min
Servings 4

Chicken fajitas as our go-to for a quick and easy family meal. Toss the ingredients together, coat the protein and bake in the oven in one go. Add your favorite toppings, a  tortilla and your complete!

  • 1/4 cups avocado oil
  • 1 tablespoon coconut aminos
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoons cumin
  • Fine sea salt and freshly ground black pepper
  • 1 1/2 pounds 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 cups sour cream
  • 2 tablespoons lime juice
  • 1/2 teaspoons coconut aminos
  • 1/4 teaspoons raw honey
  • 1/8 teaspoons chili powder, or more to taste
  • 1 teaspoon Pluck seasoning, or more to taste
  • Fine sea salt and freshly ground black pepper
  1. 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.

  2. Step 2

    Place the chicken in the medium bowl. Place the onion, bell peppers, and jalapeño in the large bowl with the remaining marinade.

  3. 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.

  4. 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.

  5. Step 5

    Preheat the oven to 425ºF; place 2 baking sheets in the oven as it preheats.

  6. 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).

  7. Step 7

    Serve the vegetables and chicken with the crema and tortillas or cauliflower rice, and any toppings, if desired.