This sheet pan chicken fajitas recipe is perfect for weeknight meals and I’ve perfected the technique so the dish won’t come out soggy. Plus, it’s an all-in-one meal that’s Whole30-friendly, even topped with a dairy-free avocado crema!
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The quest for perfect sheet pan chicken fajitas
Chicken fajitas and sheet pan suppers would seem like a marriage made in a busy home cook’s heaven. I mean, who wouldn’t fall in love with the idea of chicken strips, bell peppers, and onions tossed in a Tex-Mex inspired marinade, oven-roasted for a few minutes, and plated up on a busy weeknight? Sadly, it turns out that the reality—like most fairytale Hollywood celebrity unions—rarely winds up as happily-ever-after as one would hope.
No more soggy chicken fajitas!
If you’re like me, you’ve no doubt been seduced by the noisy sizzle of fragrant onions and seasoned meat strips at a neighborhood Tex-Mex restaurant. (Psst! That sizzling cast iron platter? It’s just a prop to further a calculated marketing move called the “Fajita effect.” It doesn’t do anything other than make you drool while it overcooks your food.) I had high hopes of coming up with a one-pan approach to making restaurant-style fajitas, but my initial test batches were a let-down. The flavors were right, but the chicken, peppers, and onions ended up steaming in their own juices. I forced my family to choke down tray after tray of soggy, limp piles of meat and veggies swimming in orange-y liquid. Still, despite my kids’ insistence that I throw in the towel, I persisted.
Why? Because (A) I’m no quitter, and (B) I knew my flavors were right and sensed that a breakthrough was right around the corner. Also, (C) I don’t really care if my kids have to eat the same thing four nights in a row.
A wire rack is the solution!
So I kept testing. I tried altering the cooking temperature, preheating the sheet pan in the oven before adding the ingredients, and adjusting the ratio of vegetables—all to no avail. Finally, Henry suggested that I raise the ingredients up on a wire rack—similar to what I do with many of my roasted chicken recipes (like this one and this one)—to see what would happen.
Spoiler: The rack worked!
The extra liquid released from the chopped up veggies and chicken drip through the rack, allowing the fajitas to cook more evenly when elevated! Just make sure you buy a sturdy, oven-safe stainless steel rack like this one. (Chrome racks can flake with time or vigorous scrubbing and may not be heat-safe up to 575°F, like stainless racks.)
What if you don’t use a wire rack?
No rack? I’m giving you fair warning that your fajitas will steam, and the vegetables will end up limp. It’ll still taste good, but you’ll want to tilt the pan and spoon off the extra liquid before serving.
Me? I’m going with the rack. See the difference?
While you’re waiting for your fajitas to finish cooking, you might as well whip up my simple dairy-free Avocado Crema as a topping, too.
This zesty sauce was developed as an accompaniment to my Paleo Shrimp Tacos recipe and it tastes great on everything!
Ingredients
Chicken Fajitas
- Boneless, skinless chicken thighs
- Red and yellow bell peppers
- White onion
- Garlic
- Avocado oil or extra virgin olive oil
- Limes
- Diamond Crystal kosher salt
- Chili powder
- Ground cumin
- Green or butter lettuce leaves (optional)
- Grain-free tortillas (optional, omit if on a Whole30)
- Avocado Crema (see recipe below)
Avocado Crema
- Hass avocado
- Full-fat coconut milk
- Chives
- Cilantro
- Freshly squeezed lime juice
- Diamond Crystal kosher salt
- Freshly ground black pepper
How to make Sheet Pan Chicken Fajitas
Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
In a large bowl, combine the avocado oil, lime juice, minced garlic…
…kosher salt, chili powder, and cumin.
Whisk it all together.
Add the chicken thigh strips to the marinade. (Chicken breasts will dry out. Please use thighs.) Toss in the sliced peppers and onions, too.
Use your hands to combine well.
Plop the chicken and veggies onto the rimmed baking sheet…
…and spread everything in a single layer.
Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
Switch to broil…
…and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
While the chicken is cooking, make the Avocado Crema.
Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.
Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.
Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.
How to store leftovers
The avocado crema can be stored in a sealed container in your fridge for up to 4 days. The chicken fajitas can be stored in a sealed container in the fridge for up to 4 days and in the freezer for up to 3 months.
How to clean your wire rack
One last thing: Wondering how to clean the stainless steel wire rack? After everyone grabs the chicken and veggies off the rack, I take the pan ’n rack to the sink. Then, I flip the rack upside down, place it in the rimmed baking sheet, and cover it with warm soapy water. I let the rack soak while we eat dinner. When we’re done with our meal, I simply wipe the grime off the rack with a sponge. Then, I can either rinse it or put it in the dishwasher to finish cleaning.
But if I were you, I’d get someone else to clean—after all, you did all the cooking! Just don’t tell them how easy it was to make dinner!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
Sheet Pan Chicken Fajitas + Avocado Crema
Ingredients
- ¼ cup avocado oil or olive oil
- 3 tablespoons fresh lime juice
- 3 garlic cloves minced
- 1½ teaspoons Diamond Crystal kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1½ pounds boneless skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
- 1 medium red bell pepper deseeded, cored and sliced into ¼-inch strips
- 1 medium yellow bell pepper deseeded, cored, and sliced into ¼-inch strips
- 1 small white onion sliced into ¼-inch pieces
- 2 limes cut into wedges
- Green or butter lettuce leaves optional
- Grain-free tortillas optional
- Avocado Crema see recipe below
Avocado Crema
- 1 large Hass avocado
- ¼ cup full-fat coconut milk
- ¼ cup chives roughly chopped
- 2 tablespoons cilantro roughly chopped
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
- In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin.
- Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
- Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
- Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
- Switch to broil and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
- While the chicken is cooking, make the Avocado Crema. Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.
- Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.
- Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can any of these things be frozen? Company cancelled…
You can freeze this after it has been cooked for up to 3 months.
I made this tonight and it was so, so good! The avocado crema was the best thing I’ve ever eaten! I also had chicken breasts to use up but they were perfect, tender and juicy. I sliced them into strips before cooking and the cooking time was just what they needed. It will go on a permanent rotation! I bought racks just for this recipe and they will be getting a workout.
Avocado crema makes everything better! Thanks for cooking along with me!
I made this tonight and it is so, so good! Everything was perfect and everyone loved it! I will make it again and again!
Thank you Vicki, we are so happy everyone loved it!
This is super simple to make and so delicious! One of my favorite meals!
Wow, this was delicious! Whenever we get hungry for fajitas, this will be the recipe.
Still one of my favorite recipes!
Made this as written and we found it lacked flavor. I think if I was to make it again, I would increase the spices and marinate it for at least an hour