Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce

Name: Sheet-Pan Chicken Fajitas with Roasted Garlic Chipotle Sauce
Yield: 6
Ingredients: 2 lb boneless skinless chicken thighs; 3 tablespoon mayonnaise; 4 tablespoon avocado oil; 3 tablespoon honey; 1.5 lime lime juice; 7 garlic cloves, minced; 3 teaspoon paprika; 2 tablespoon chili powder; 2 tablespoon cumin; 1 teaspoon cayenne pepper; 3 teaspoon oregano; 3 teaspoon onion powder; 3 teaspoon garlic powder; 4 teaspoon salt; 4 teaspoon black pepper; 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; 1 garlic head; 1 tablespoon oil of choice; 0.5 cup sour cream; 0.25 cup mayonnaise (for sauce); 2 chipotle pepper; 8 tortillas (optional, for serving)

6 servings

520

Calories

32g

Protein

36g

Carbs

28g

Fat

Ingredients

12 lb boneless skinless chicken thighs(907g)
23 tablespoon mayonnaise(45g)
34 tablespoon avocado oil(56g)
43 tablespoon honey(63g)
51.5 lime lime juice(45g)
67 garlic cloves, minced(21g)
73 teaspoon paprika(7g)
82 tablespoon chili powder(14g)
92 tablespoon cumin(12g)
101 teaspoon cayenne pepper(2g)
113 teaspoon oregano(3g)
123 teaspoon onion powder(7g)
133 teaspoon garlic powder(9g)
144 teaspoon salt(24g)
154 teaspoon black pepper(8g)
160.5 red onion, sliced(50g)
170.5 red bell pepper, sliced(60g)
180.5 yellow bell pepper, sliced(60g)
190.5 orange bell pepper, sliced(60g)
200.5 green bell pepper, sliced(60g)
211 garlic head(40g)
221 tablespoon oil of choice(14g)
230.5 cup sour cream(120g)
240.25 cup mayonnaise (for sauce)(60g)
252 chipotle pepper(30g)
268 tortillas (optional, for serving)(320g)

Instructions

1In a large bowl, combine sliced chicken thighs, 3 tablespoons mayonnaise, 2 tablespoons avocado oil, 2 tablespoons honey, juice of 1 lime, minced garlic, paprika, chili powder, cumin, cayenne, oregano, onion powder, garlic powder, salt, and pepper. Toss to coat and marinate for at least a few minutes or up to overnight.
2Preheat oven to 425°F (220°C). Slice the top 1/4 off the garlic head, drizzle with 1 tablespoon oil and 1 teaspoon salt, wrap in foil, and place on a baking tray. Roast for 45–60 minutes until soft and golden.
3On a large sheet pan, add sliced red onion and all bell peppers. Drizzle with 2 tablespoons avocado oil and sprinkle with 1 teaspoon each of garlic powder, cumin, chili powder, paprika, oregano, onion powder, salt, and pepper. Toss to coat.
4Add marinated chicken to the sheet pan with the veggies. Toss everything together. Bake for 20–25 minutes until chicken is cooked through and veggies are tender.
5Once garlic is cool, squeeze roasted cloves into a blender. Add sour cream, 1/4 cup mayonnaise, chipotle peppers, 1 tablespoon honey, and juice of 1/2 lime. Blend until smooth to make the chipotle sauce.
6Spoon pan juices over the chicken and veggies. Top with cilantro, extra lime, and dollops of chipotle sauce. Serve in tortillas if desired.