Lime Sheet Pan Chicken Fajitas with Quick Guac

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A few weeks ago I made Lime Loaded Sheet Pan Shrimp Fajitas  for the blog. They were so delicious! I mentioned that Jessica Merchant from How Sweet Eats had a recipe for Lime Sheet Pan Chicken Fajitas with Quick Guac. I just had to make them! The marinade for the chicken fajitas is the same as the shrimp version. If you made the shrimp version, you will probably have all of the marinade ingredients on hand. Then you will only have to shop for the fresh ingredients. 

Sheet Pan Chicken Fajitas with Quick Guac 

Yield: 4 Servings  Prep Time: 15 min.

Cook Time: 35 min.  Total Time: 50 min.

Ingredients:

  • 1/3 cup olive oil 
  • 1/4 cup freshly squeezed lime juice 
  • 2 tablespoons fresh lime zest 
  • 1 tablespoon honey 
  • 1 teaspoon cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon smoked paprika 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 2 garlic cloves, minced 
  • 2 bell peppers, red, orange, yellow 
  • 1 sweet onion 
  • 1 pound chicken breasts, cut into 1-inch pieces 
  • 1/4 cup chopped fresh cilantro, plus more for serving 
  • Lime wedges, for serving 
  • Warm tortillas, for serving (I used Siete almond flour tortillas.)
  • Cotija cheese, for serving (I didn’t use this.)
  • Sour cream, for serving (You can substitute Greek fat free plain yogurt.)
Quick Guacamole 

  • 2 avocados 
  • 1 to 2 limes, juiced
  • 2 tablespoons diced onion
  • 1/4 cup chopped cilantro 
  • Salt and pepper 
Instructions:
  1. Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
  2. Preheat the oven to 425°F. Prep a baking sheet (line with foil or spray with nonstick spray) to use for the recipe.
  3. In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  4. Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  5. In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
  6. Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until the internal temperature reaches 165°F.
  7. Once the chicken is done, assemble your fajitas. Start with peppers and onions, add the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.
Quick Guacamole 
  1. Mash everything together in a bowl until combined.


As you can see, these homemade chicken fajitas look delicious! The reason you are not seeing the quick guac is because my avocados were not ripe enough to use. Boo! Hiss! That just means I will have to make chicken fajitas again! I used green peppers this time on the fajitas since my sister was gifted with them from a sweet neighbor. This is a great weeknight meal, especially if you marinate the chicken and chop the onion and peppers ahead of time. Again, it is hard to describe how flavorful these fajitas are; you just have to make them! Let me know if you do! Enjoy!

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