Description
These sheet-pan chicken fajitas with roasted garlic chipotle sauce are bold, smoky, and perfect for a weeknight dinner. Everything roasts together on one tray, creating minimal mess and maximum flavor.
Ingredients
- 1 ½ pounds boneless chicken thighs, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lime, cut into wedges
- 8 small flour tortillas
- Handful of fresh cilantro, chopped
- 6 garlic cloves, roasted
- 2 chipotle peppers in adobo sauce
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon honey
- ¼ teaspoon salt
Instructions
1. Preheat oven to 425°F (220°C) and place a sheet pan inside while it heats.
2. In a large bowl, toss sliced chicken, bell peppers, and onion with olive oil, paprika, cumin, salt, and pepper.
3. Carefully remove the preheated sheet pan and spread the mixture in a single layer.
4. Roast in the oven for 20 to 25 minutes, stirring halfway through for even cooking.
5. Meanwhile, blend roasted garlic, chipotle peppers, mayonnaise, lime juice, honey, and salt until smooth.
6. Warm tortillas in foil during the last 5 minutes of roasting.
7. Remove the sheet pan, squeeze lime over the mixture, and garnish with chopped cilantro.
8. Serve with tortillas and roasted garlic chipotle sauce.
Notes
Double the chipotle sauce and store it in the fridge for later.
Use parchment paper for easy cleanup and crispy edges.
Swap tortillas with lettuce wraps for a low-carb option.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 110mg