Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce

Ingredients

• 2 lb boneless, skinless chicken thighs (Sliced)
• 3 tbsp mayonnaise (For the chicken marinade)
• 2 tbsp avocado oil (For the chicken marinade; author names Primal Kitchen brand)
• 2 tbsp honey (For the chicken marinade)
• 1 lime juice (Juice of 1 lime; for the chicken marinade)
• 7 cloves garlic (Minced)
• 2 tsp paprika (For the chicken seasoning)
• 1 tbsp chili powder (For the chicken seasoning)
• 1 tbsp cumin (For the chicken seasoning)
• 1 tsp cayenne pepper (Optional; for the chicken seasoning)
• 2 tsp oregano (For the chicken seasoning)
• 2 tsp onion powder (For the chicken seasoning)
• 2 tsp garlic powder (For the chicken seasoning)
• 2 tsp salt (For the chicken seasoning)
• 2 tsp black pepper (For the chicken seasoning)
• 0.5 red onion (Sliced)
• 0.5 red bell pepper (Sliced)
• 0.5 yellow bell pepper (Sliced)
• 0.5 orange bell pepper (Sliced)
• 0.5 green bell pepper (Sliced)
• 2 tbsp avocado oil (For the vegetables)
• 1 tsp garlic powder (For the vegetables)
• 1 tsp cumin (For the vegetables)
• 1 tsp chili powder (For the vegetables)
• 1 tsp paprika (For the vegetables)
• 1 tsp oregano (For the vegetables)
• 1 tsp onion powder (For the vegetables)
• 1 tsp salt (For the vegetables)
• 1 tsp black pepper (For the vegetables)
• 1 garlic (Head; slice off the top quarter before roasting. Use the whole roasted head in the sauce.)
• 1 tbsp oil (Oil of choice; for roasting the garlic)
• 1 tsp salt (For roasting the garlic)
• 0.5 cup sour cream (For the sauce)
• 0.25 cup mayonnaise (For the sauce)
• 2 chipotle peppers (For the sauce; source says “2 chipotle pepper”)
• 1 tbsp honey (For the sauce)
• 0.5 lime juice (Juice of 1/2 lime; for the sauce)
• cilantro (For topping; amount not specified)
• lime (Extra lime for topping; amount not specified)
• tortillas (Optional, for wraps; amount not specified)
• butter (For crisping the tortillas; amount not specified)

Steps

1. 1

   Put the sliced chicken thighs in a bowl. Add the mayonnaise, avocado oil, honey, lime juice, minced garlic, and all of the chicken seasonings. Toss until every piece is coated. Marinate for at least a few minutes or up to overnight; the source notes that longer marinating gives better flavor.

2. 2

   Preheat the oven to 425°F (220°C).

3. 3

   Place the garlic head, with the top quarter sliced off, on foil. Drizzle it with the oil of choice and sprinkle with salt. Wrap it in the foil and place it on a tray.

4. 4

   Roast the wrapped garlic for 45–60 minutes, until soft and golden. Let it cool enough to handle before using it in the sauce.

5. 5

   Put the sliced red onion and bell peppers on a large sheet pan. Drizzle with the avocado oil, then sprinkle over all of the vegetable seasonings. Toss to coat.

6. 6

   Add the marinated chicken to the sheet pan with the vegetables. Toss everything together so the chicken and vegetables are evenly mixed across the pan.

7. 7

   Bake for 20–25 minutes, until the chicken is fully cooked and lightly charred and the vegetables are tender.

8. 8

   When the roasted garlic is cool, squeeze the cloves from the head into a blender or food processor. Add the sour cream, mayonnaise, chipotle peppers, honey, and lime juice. Blend until smooth.

9. 9

   Spoon the pan juices back over the chicken. Top with cilantro, extra lime, and dollops of the chipotle sauce.

10. 10

    For wraps, load the chicken and vegetables into tortillas and crisp them in a buttered pan.

Notes

The source does not specify exact marinating time beyond a few minutes to overnight, or a quantity for cilantro, extra lime, tortillas, and butter. It gives no separate wrap-crisping time or heat level.

Nutrition per serving

• dinner
• main course
• Mexican
• sheet-pan
• baked
• chicken
• gluten-free without optional tortillas
• family-friendly