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)
• 2 tbsp honey (For the chicken marinade)
• 1 lime lime juice (Juice of 1 lime)
• 7 cloves garlic (Minced)
• 2 tsp paprika (For the chicken marinade)
• 1 tbsp chili powder (For the chicken marinade)
• 1 tbsp ground cumin (For the chicken marinade)
• 1 tsp cayenne pepper (Optional; for the chicken marinade)
• 2 tsp dried oregano (For the chicken marinade)
• 2 tsp onion powder (For the chicken marinade)
• 2 tsp garlic powder (For the chicken marinade)
• 2 tsp salt (For the chicken marinade)
• 2 tsp black pepper (For the chicken marinade)
• 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 (Vegetable seasoning)
• 1 tsp ground cumin (Vegetable seasoning)
• 1 tsp chili powder (Vegetable seasoning)
• 1 tsp paprika (Vegetable seasoning)
• 1 tsp dried oregano (Vegetable seasoning)
• 1 tsp onion powder (Vegetable seasoning)
• 1 tsp salt (Vegetable seasoning)
• 1 tsp black pepper (Vegetable seasoning)
• 1 head garlic (Slice off the top quarter)
• 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)
• 1 tbsp honey (For the sauce)
• 0.5 lime lime juice (Juice of 1/2 lime, for the sauce)
• cilantro (For topping)
• lime (Extra lime for topping)
• tortillas (Optional, for wraps)
• butter (For crisping the wraps; amount not specified)

Steps

1. 1

   Add the sliced chicken thighs to a bowl.

2. 2

   Add the mayonnaise, avocado oil, honey, lime juice, minced garlic, paprika, chili powder, cumin, optional cayenne, oregano, onion powder, garlic powder, salt, and black pepper. Toss until the chicken is thoroughly coated. Marinate for at least a few minutes or up to overnight; longer marination gives more flavor.

3. 3

   Preheat the oven to 425°F (220°C).

4. 4

   Prepare the garlic by slicing off the top quarter of the head. Drizzle it with the oil and sprinkle with salt.

5. 5

   Wrap the garlic head in foil and place it on a tray. Roast for 45–60 minutes, until soft and golden.

6. 6

   Add the sliced red onion and sliced red, yellow, orange, and green bell peppers to a large sheet pan.

7. 7

   Drizzle the vegetables with avocado oil. Sprinkle with the garlic powder, cumin, chili powder, paprika, oregano, onion powder, salt, and black pepper. Toss to coat.

8. 8

   Add the marinated chicken directly to the sheet pan with the vegetables, and toss everything together.

9. 9

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

10. 10

    Allow the roasted garlic to cool. Squeeze the roasted cloves into a blender or food processor.

11. 11

    Add the sour cream, mayonnaise, chipotle peppers, honey, and lime juice to the blender or food processor. Blend until smooth.

12. 12

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

13. 13

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

Notes

The source does not specify a chicken internal temperature. It also mentions cilantro, extra lime, tortillas, and butter for serving without quantities.

Nutrition per serving

• main
• Mexican
• sheet-pan
• baked
• chicken
• fajitas
• spicy
• gluten-free without tortillas