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Chimichurri-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.

Chef Tip: 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

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