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
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!