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!
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!
Time to cook Sheet Pan Chicken Fajitas and Avocado Crema!
Serves 4
Ingredients:
Chicken Fajitas
- 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, omit if on a Whole30)
- 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
Equipment:
- Large bowl
- Measuring cups
- Measuring spoons
- Lime juicer
- Garlic press
- Whisk
- Chef’s knife
- Cutting board
- Rimmed baking sheet
- Stainless steel wire rack
- High speed blender
Method:
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 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 on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
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
Honey Sue says
I’m allergic to chicken, but I can eat turkey. Would turkey strips work as a substitute (not sure if I can get hold of thighs, might have to go with breasts) or would they dry out too?
nomnompaleo says
I haven’t tried it, but I think turkey breasts will be pretty dry.
April says
Could you use beef or even turkey thighs? Maybe if you want them more tender give them a good banging with a meat mallet when you buy them then freeze them until your ready to make these.
Bethany says
Hi there! Is the chicken supposed to “marinate” in the marinade for any length of time? Or is it just add, mix, and cook? Thanks!
nomnompaleo says
I mix it all together and throw it on the pan! Because it’s an acidic marinade, I wouldn’t recommend leaving it for more than 2 hours in the fridge.
Bethany says
Thanks for the quick reply…and the delicious recipes!! 🙂
christine says
This looks amazing and so simple thanks to your many attempts. Just ordered the rack and will make this as soon as it arrives. Love, love, love siete tortillas and can’t wait for your new book to be released.
Judy Hoctor says
I’m actually making fajitas tonight! Could this work in the Instant Pot? I’d probably saute the onions and peppers separately so they don’t overcook.
nomnompaleo says
I don’t know that there’s a way to do it in the Instant Pot without getting overcooked…
Kelly Ralston says
have you tried with chicken tenders? Would that be too dry?
nomnompaleo says
I think so!
Lisa Sabado says
Which Siete tortillas do you prefer to use with fajitas? I use the almond flour ones for wraps, but not sure if the taste/texture is right for fajitas and I haven’t tried the others yet.
nomnompaleo says
I like Cassava Coconut for fajitas! I crisp up the almond ones in a hot pan for tostadas!
Lisa Sabado says
Made them tonight – we loved them!!! 💕
Kathleen says
I was hoping to print out the recipe, is there a way to and I just don’t see it?
nomnompaleo says
Scroll down to the bottom of the recipe and you’ll find the printable recipe card.
Denis Brisson says
I thought the meal itself was called fajitas, (with the tortillas), and not just the meat and veg mixture. I see that you are calling the meat and veg on the tray the fajitas. So I am confused…
Cassidy Stauffer says
LOVED this recipe!!! I added some liquid smoke to the marinade and garlic powder to the avocado cream – simply amazing!!!
Leslie says
This was so delicious
And yes using the rack finished them nicely
I did use white meat instead of thighs and only needed 5-7 minutes to broil
They were very tender and juicy
Nora Ann Blankenship says
This was amazing. I used boneless skinless chicken breast b/c that’s what I had on hand and it wasn’t too dry. But the avocado cream is what really makes this dish. Holy moly, I could put that on anything and it would be delish
nomnompaleo says
Good to know that breasts still work!
Erin Collins says
Made this over the weekend and, silly me, missed a few ingredients, but it was good anyway. Tonight made again without missing any ingredients, and ya awesome! Here in the UK (American expat) 220C works well for the bake, 240C for the broil (here referred to as grill)
Sally Huffman says
Made this for dinner, & the verdict ….. AWESOMENESS SCRUMPTIOUSNESS…our families terminology! Michelle this was so so yummy. Flavorful, easy, the chicken was seasoned perfectly. I used thighs, like you said, I don’t eat thighs, only breast meat, but I have to say soooo glad I did, because it was that good. It was almost like the chicken had been marinating for hours, but it wasn’t & who would have thought , dinner on the table in 30 minutes. The Crema, was over the top great. I will be making this for when my son and his family come next week. The tortillas I was skeptical about, having had “Paleo” ones before, but these,,,these are the real deal. Great Recipe, THANK YOU!
Allison W. says
Hi Michelle! I brought all the ingredients with me on vacation to make this recipe, which I am very excited about, but I forgot my stainless wire racks…womp, womp. Any chance I could do it in a skillet? I also have a grill with stainless basket at my disposal. Otherwise I may have to risk soggy veggies…. 🙁
Karin Summersett says
Has anyone tried freezing the Avocado Crema once it’s made? Heading out on a rafting trip and need to keep it around more than a couple days. It’s delicious!! Happy 4th everyone!
Morgan says
These were SO GOOD and made me even more excited about the new cookbook! We used chicken tenderloins because that’s what we had on hand, kept them whole and then cut them up right before we ate. Cooked them 10 minutes on 450, 5 minutes on broil, and 10 more minutes on 450, they were juicy and browned! Hoping to try chicken thighs next time to compare, but definitely still tasty with the tenderloins. We didn’t make avocado crema, but it was good with some fresh salsa. Thanks for a great (and easy and fast) recipe!
SFSpotless says
This was awesome! I just threw the sheet in the oven on CONVECT 450 and I didn’t bother with stirring or broiling. Came out delicious and SO EASY!!!!!
Ashby says
I don’t have thighs, so against my better judgement, in spite of your multiple warnings, I’m using breasts… here goes! 😬😬😬
Maggie Schodowski Wolf says
Try it with beef flank steak. Cook the same way as she suggests. If you want beef cooked medium, pull out the beef after the 10 min and don’t broil. Otherwise, cook on broil for 4 min. I use the reserved marinade to coat some shrimp and then fry the shrimp in a skillet. Then toss in once the sheet pan comes out. Beef and shrimp fajitas 😁
Maggie Schodowski Wolf says
There are no words to adequately describe this meal. Naturally, since its from Michelle, you know the flavors are amazing and fresh. If you don’t have her new book, get it now!! Make up a batch of cumin cauliflower rice. It pairs perfectly with this meal. The best part is how EASY this meal is to make. I’m a pharmacist and I work odd hours… so my husband is in charge of feeding the kids some nights. Usually, it would be pizza or something else fast food. I prep the peppers/onions in the bowl with the marinade and have the sheet pan prepped and ready to go. When my husband gets home from work, he mixes the meat in, and pops it in the oven. Boom. Healthy dinner, happy family. We use beef flank steak thinly sliced due to chicken allergy. Delicious and moist. Thanks Michelle!
Sarah C says
why did you choose to do it this way instead of flash frying in cast iron frypan ? thanks !
Michelle says
So I read your warnings over and over about not using breast. However I HAD to ignore them because my husband and kids won’t eat thighs (I know, they are dumb). I brined my chicken breasts in a quarter cup salt and a 4-6 cups of water for about an hour and a half. Then went about the recipe. They turned out GREAT! Not dry! Thanks for the great recipe!!
nomnompaleo says
Thanks for the feedback!
Gabbie Strickland says
This was delicious/amazing! I have so much of the avocado crema left, any advice on what to make for dinner tomorrow to eat the rest of it?
nomnompaleo says
It tastes great on a Mexican taco salad! Just cook some ground beef with taco seasoning and serve it on a bed of mixed greens, bell peppers, and salsa!
Jessica Light-Lee says
Do you use canned coconut milk? Or the kind in the carton? Thank you. 🙂
Dennis Reeder says
I prepared this recipe this evening. I too used chicken tenders (breasts) despite your admonitions. However, following recommendations from others, I brined the chicken for about 35-40 minutes in a salt/sugar mixture. So no issue with the chicken drying out. Other than that deviation I followed your directions closely. And it was a good start. Next time I would ramp up the spices. It’s just the way we enjoy our food. Hot n’ spicy. So more garlic, more cumin, more chili powder and I would add some Tony Cachere’s cajun seasoning to both the “marinade” and to the avocado crema.
In addition we lined the rimmed cooking sheet with parchment paper. Then I set the racks on top of the paper. Talk about easy cleanup. Wow. The drippings, and there weren’t really a lot, fell on the parchment paper which was easy to dispose.
Robin Bucy says
These were the best homemade fajitas ever! I used beef instead of chicken. I was so hungry when I made them that I didn’t bother with the avocado crema, but they were terrific without it. I’ll make some next time. The beef was so tender, and the vegetables were perfect! This is the first recipe of yours that I’ve tried, and if this is typical I’ll be buying your books.
Lizzy36 says
I made this last night and served it over cauliflower rice. It was so delicious and easy! The avocado crema sauce is so good! My boyfriend said he liked it better than guacamole! Thanks for this great recipe!
Jen Daloisio says
made these last night for friends – so so good! They were a hit even with the non-Paleo crowd.
MLO32 says
BEST!!!! EVER!!!! I used chicken breast (i know you said not to!) and reduced the broil time. Perfect!!
Emily St. Julian says
Michelle, thank you so much for all your free content and excellent resources – you are the BEST! Simple, delicious and smart family meals