Weeknight Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Makes 4 to 6 servings 


2 pounds chicken breast, cut into thin strips 

2 teaspoon smoked paprika 

2 teaspoon chili powder

2 teaspoon dried oregano 

½ teaspoon ground cumin 

¼ teaspoon ground cayenne 

4 garlic cloves, minced 

Zest of 1 lime 

Juice of 2 limes

¼ cup olive oil 

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 orange bell pepper, julienned

1 large red onion, sliced 

2 avocados, sliced 

2 jalapenos, sliced 

Small bunch of fresh cilantro leaves

Flour tortillas, to serve 

Sea salt & freshly cracked black pepper

Spiked Sour Cream

½ cup sour cream

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon smoked paprika 

Sea salt 

Preheat an oven to 425 degrees F. 

First, prep your chicken & veggies. In a large bowl, combine the chicken, spices, garlic, lime zest & juice, and olive oil, then season well with sea salt and cracked black pepper. Mix well. Add the peppers and onion, toss together, then transfer to a large baking tray. 

Transfer the baking tray to the oven and cook for 25 to 30 minutes, until the chicken is cooked through and starting to crisp, and the veggies are softened. Perfect. 

Meanwhile, prep the spiked-sour cream. In a small bowl, combine sour cream, lime, spices, and season with sea salt to taste. Easy. Awesome. 

Top the cooked fajita tray with sliced jalapenos, avocado, cilantro, and an extra hit of sea salt and cracked black pepper. Serve with warmed flour tortillas and your spiked sour cream. Delicious! 

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