Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce
Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce
Ingredients
For the Roasted Garlic
- 1 head of garlic, top sliced off to expose cloves
- 1 teaspoon avocado oil
- 1/4 teaspoon salt
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/4 cup plain Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables
- 1 red onion, sliced into 1/4-inch strips
- 3 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 1 tablespoon avocado oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Chipotle Cream Sauce
- 1/2 cup mayonnaise
- 1 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
- 1 teaspoon honey
- 1 tablespoon lime juice
For Assembly and Serving
- 8 flour tortillas, taco or fajita size
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Prepare the roasted garlic: Place the sliced head of garlic on a piece of aluminum foil. Drizzle with 1 teaspoon avocado oil and sprinkle with 1/4 teaspoon salt. Wrap the foil tightly around the garlic head.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the chicken strips with 2 tablespoons avocado oil, 1 tablespoon honey, minced garlic, Greek yogurt, cumin, garlic powder, dried oregano, chili powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 10 min
- 3
On a large baking sheet, spread the sliced red onion and bell peppers. Drizzle with 1 tablespoon avocado oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Toss to coat evenly.
⏱️ 5 min
- 4
Add the marinated chicken to the baking sheet with the vegetables. Toss everything together to combine. Place the foil-wrapped garlic head on the same baking sheet. Ensure chicken and vegetables are in a single layer for even cooking.
⏱️ 5 min
- 5
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly charred. Flip the chicken and vegetables halfway through cooking.
⏱️ 30 min•🌡️ 400
- 6
While the fajitas are roasting, prepare the chipotle cream sauce. Carefully remove the roasted garlic from the foil (it will be soft and caramelized). Squeeze the soft garlic cloves into a small food processor or blender. Add the mayonnaise, chipotle pepper, adobo sauce, and 1 teaspoon honey. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 10 min
- 7
Warm the tortillas according to package directions (microwave, oven, or stovetop).
⏱️ 2 min
- 8
To assemble the fajitas: Spread a generous amount of chipotle cream sauce on a warm tortilla. Top with a serving of the cooked chicken and vegetable mixture and a sprinkle of fresh cilantro. Fold the tortilla tightly into a wrap.
⏱️ 5 min
- 9
For an extra touch, briefly grill or pan-fry the assembled fajita wraps for 1-2 minutes per side until lightly browned and toasted. Drizzle with additional chipotle cream sauce before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce
Ingredients
For the Roasted Garlic
- 1 head of garlic, top sliced off to expose cloves
- 1 teaspoon avocado oil
- 1/4 teaspoon salt
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 2 tablespoons avocado oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/4 cup plain Greek yogurt
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables
- 1 red onion, sliced into 1/4-inch strips
- 3 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 1 tablespoon avocado oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
For the Chipotle Cream Sauce
- 1/2 cup mayonnaise
- 1 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
- 1 teaspoon honey
- 1 tablespoon lime juice
For Assembly and Serving
- 8 flour tortillas, taco or fajita size
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat oven to 400°F (200°C). Prepare the roasted garlic: Place the sliced head of garlic on a piece of aluminum foil. Drizzle with 1 teaspoon avocado oil and sprinkle with 1/4 teaspoon salt. Wrap the foil tightly around the garlic head.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the chicken strips with 2 tablespoons avocado oil, 1 tablespoon honey, minced garlic, Greek yogurt, cumin, garlic powder, dried oregano, chili powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 10 min - 3
On a large baking sheet, spread the sliced red onion and bell peppers. Drizzle with 1 tablespoon avocado oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Toss to coat evenly.
⏱️ 5 min - 4
Add the marinated chicken to the baking sheet with the vegetables. Toss everything together to combine. Place the foil-wrapped garlic head on the same baking sheet. Ensure chicken and vegetables are in a single layer for even cooking.
⏱️ 5 min - 5
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp and slightly charred. Flip the chicken and vegetables halfway through cooking.
⏱️ 30 min•🌡️ 400 - 6
While the fajitas are roasting, prepare the chipotle cream sauce. Carefully remove the roasted garlic from the foil (it will be soft and caramelized). Squeeze the soft garlic cloves into a small food processor or blender. Add the mayonnaise, chipotle pepper, adobo sauce, and 1 teaspoon honey. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 10 min - 7
Warm the tortillas according to package directions (microwave, oven, or stovetop).
⏱️ 2 min - 8
To assemble the fajitas: Spread a generous amount of chipotle cream sauce on a warm tortilla. Top with a serving of the cooked chicken and vegetable mixture and a sprinkle of fresh cilantro. Fold the tortilla tightly into a wrap.
⏱️ 5 min - 9
For an extra touch, briefly grill or pan-fry the assembled fajita wraps for 1-2 minutes per side until lightly browned and toasted. Drizzle with additional chipotle cream sauce before serving.
⏱️ 5 min