Sheet Pan Chicken Fajitas
-1 lb boneless skinless chicken thighs
-1/4 cup avocado oil
-1/2 tsp oregano
-1/4 tsp crushed red pepper
-1 tbsp cumin
-1 tbsp chili powder
– 1 tsp garlic powder
-2 tsp Goya adobo seasoning
-juice of 1 lime
-2 bell peppers (color of your choice)
-1 1/2 tsp salt
-1/3 cup juice from jarred jalapenos
-Brining the chicken is totally optional, but it does make your chicken really juicy and tender. If you are going to brine the chicken, combine salt and jalapeno juice. Place chicken thighs in a large tupperware and fill the rest of the way with water. Cover and place in the refrigerator for anywhere from 1-6 hours. If you don’t brine, sprinkle salt over your chicken thighs before cooking.
-Combine the avocado oil, dry seasonings, and juice of 1 lime.
(By the way, here is a picture of the Goya Adobo seasoning I love. It’s so inexpensive and DELISH! You can find it in the International foods aisle at the grocery store.)
-Remove the chicken from the brine and gently pat dry. Toss in the marinade until all pieces are coated.
-Add veggies and toss until coated. Spread evenly on a large baking sheet so that everything is on a single layer and not over-crowded in the pan.
Tip: Use parchment paper or a silicon baking sheet cover over your baking sheet. I personally use DiOro, shown below, and it has made my life 10 times easier. Clean up is a breeze and you can throw it right in the dishwasher.
-Bake at 350* for 40 minutes. Slice chicken into strips. Put chicken back on baking sheet and toss in the juice/oil mixture left in the pan.
Whether you’re on a round of Whole 30 or not, these would go great with my Whole30 avocado lime crema. If you’re not on a round of whole 30, serve these in tortillas with some sour cream and a Corona on the side! Enjoy.