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Chimi-Chicken Sheet Pan Fajitas

Adding the lime to our chimichurri to marinate the chicken and peppers adds a kick of citrus that really works when you plate the fajitas with the creamy avocado. We love that this is a one pan, under 30 minute meal that gives you all the flavor you want, without all the work.

If you can set the chicken and peppers aside for 15 or so before you cook them, you'll get a little more depth of flavor. Not a have-to, but a nice-if-you-have-time-to.

Ingredients

  • 2 lbs boneless, skinless chicken breasts, cut into thin slices

  • 1 red onion, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 green bell pepper, thinly sliced

  • Olive oil

  • Haven's Kitchen Herby Chimichurri

  • 1 lime

  • 1/4 cup plain Greek yogurt

  • Haven's Kitchen Zippy Chili Harissa

  • 6 flour tortillas, warmed

  • Avocado, cut into wedges

  • ½ bunch fresh cilantro, chopped

Steps

Step 1

Preheat oven to 375°F

Step 2

In a large bowl, toss the chicken, red onion, and bell peppers with a glug of olive oil, a ½ pouch of Chimichurri, and the juice of the lime

Step 3

Spread the chicken and vegetables onto a sheet pan lined with parchment. Bake for 15-20 minutes, until chicken, is cooked through. If you have a broil function, crank it up for a minute or 2, if not, no worries. Remove the chicken and turn off the oven

Step 4

Combine Greek yogurt with a squeeze of Zippy Harissa to make a crema

Step 5

Warm the tortillas by putting them in the oven for about 20 seconds. Make the fajitas by topping each tortilla with chicken and veggies, avocado, cilantro, and more chimichurri

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
1
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This recipe is also great with our Golden Turmeric Tahini and Zippy Chili Harissa sauce.

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