Sheet Pan Chicken Fajitas with Cilantro Lime Crema

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Thighs are often more flavorful and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive.

Preheat the oven to 425°F.

Lightly grease a large sheet pan with nonstick cooking spray. Cut the chicken into strips and lay them on the sheet pan with the fajita veggies.

Sprinkle the fajita seasoning overtop of the chicken and veggies. Top with the minced garlic and drizzle with the avocado oil. Toss to coat and ensure that the chicken and veggies are spread evenly on sheet pan.

Cook for 15-20 minutes, or until the chicken is cooked through.

While the chicken and veggies are cooking, blend the cilantro, jalapeno and juice of one lime in a small blender or food processor. Thoroughly blend until a liquid is created. Add this mixture to a small serving bowl with the sour cream and stir until fully incorporated. Set aside.

Wrap the tortillas in tin foil and place them in the oven for 3-4 minutes with the chicken and veggies to warm, or wrap them in a damp paper towel and place them in the microwave for 30 seconds.

Build the fajitas by putting some chicken and veggies on a warmed tortilla and drizzling some the fresh cilantro lime crema over top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary