Sheet Pan Paleo Sizzling Chicken Fajitas with Lime Crema

Ingredients

For the Sheet Pan Sizzling Fajitas:

• 1.75 lbs pasture-raised chicken breasts or boneless thighs, sliced into 0.5-inch thick strips
• 3 large organic bell peppers (1 red, 1 yellow, 1 green), seeded and sliced into 0.5-inch strips
• 1 large red onion, sliced into 0.5-inch wedges
• 3 tbsp unrefined avocado oil or melted grass-fed ghee
• 2 tbsp fresh organic lime juice
• 1 tbsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked Spanish paprika
• 1 tsp garlic powder and 1 tsp onion powder
• 1 tsp dried Mexican oregano
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp black pepper

For the Dairy-Free Cilantro Lime Crema & Fixings:

• 0.5 cup avocado oil mayonnaise or full-fat coconut yogurt
• 0.25 cup fresh cilantro, finely minced
• 1.5 tbsp fresh lime juice
• 1 clove garlic, grated, with a pinch of sea salt
• 8 grain-free cassava tortillas (charred) or crisp butter lettuce cups
• Fresh scratch guacamole, salsa, & lime wedges (for serving)

Step-by-Step Instructions

1. Preheat & Prep Sheet Pan: Preheat oven to 425°F (220°C). Line a large, heavy rimmed baking sheet with unbleached parchment paper.
2. Whisk Fajita Spice Rub: In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, coarse sea salt, and black pepper.
3. Toss Chicken & Peppers (High Heat Roasting Invariant): Place sliced chicken strips, bell peppers, and red onions directly on the prepared sheet pan. Drizzle with avocado oil and fresh lime juice. Sprinkle the spice rub evenly over everything. Using your hands or tongs, toss thoroughly until every slice of chicken and vegetable is coated in seasoned spices.
4. Spread into a Single Layer: Spread ingredients into an even, single layer across the pan. (Ensure chicken strips are nestled between peppers so air can circulate and roast rather than steam).
5. Roast to Blistered Perfection: Roast at 425°F for 16 to 18 minutes until the chicken is cooked through (165°F internal) and the peppers are tender-crisp with charred, blistered edges. (Optional: Turn broiler on HIGH for the final 2 minutes for extra charred restaurant-style smokiness).
6. Whisk Cilantro Lime Crema: While fajitas roast, whisk avocado oil mayo (or coconut yogurt), minced cilantro, fresh lime juice, grated garlic, and a pinch of salt in a small bowl until creamy and smooth.
7. Char Tortillas & Serve: Char cassava tortillas over an open gas flame for 10 seconds per side until warm and pliable. Squeeze fresh lime juice over the sizzling sheet pan fajitas. Serve immediately family-style with warm tortillas, cilantro lime crema, fresh guacamole, and salsa!

Nutritional Breakdown (Per Serving)

Chef's Paleo Nutritional Science

Fresh multi-colored bell peppers deliver over 200% of the daily value for Vitamin C (ascorbic acid) alongside capsanthin and lutein carotenoids, protecting dermal collagen matrices from ultraviolet photodamage. Ground cumin contains cumin aldehyde, which stimulates pancreatic enzyme secretion and enhances bile acid synthesis for rapid fat digestion.

Frequently Asked Questions