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Sheet-Pan Chicken Fajitas

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe

Time
Cook Time: 35 mins
Servings 4
Description

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!

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 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 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
Instructions
  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.