Sheet Pan Dinner Recipes

Sheet Pan Chicken Fajitas + Avocado Crema

3 tablespoons fresh lime juice
3 garlic cloves minced
1½ teaspoons Diamond Crystal kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
1½ pounds boneless skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
1 medium red bell pepper deseeded, cored and sliced into ¼-inch strips
1 medium yellow bell pepper deseeded, cored, and sliced into ¼-inch strips
1 small white onion sliced into ¼-inch pieces
2 limes cut into wedges
Green or butter lettuce leaves optional
Grain-free tortillas optional
Avocado Crema see recipe below

Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.

In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin.
Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
Switch to broil and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
While the chicken is cooking, make the Avocado Crema. Cut the avocado in half lengthwise and remove the seed. Scoop the flesh into a food processor or blender. Add the coconut milk, chives, cilantro, lime juice, salt, and pepper.
Blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed with salt, pepper, or more lime juice. You can refrigerate the crema in a sealed container for up to 2 days.
Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps or grain-free tortillas, and avocado crema.

- Heat oven to 450°F or 425°F convection with the rack in the upper middle.
- As the oven heats up, combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and Magic Mushroom Powder (or salt) in a large bowl. Stir well and then add the chicken to the marinade.
- Shake off the excess marinade and transfer the chicken to a rimmed baking sheet. (Leave the marinade in the bowl, because you’re going to dump the mushrooms in next!)
- If you have a combination of different mushrooms, add the sturdier mushrooms (e.g. sliced King Trumpet, button, shiitake, etc.) to the marinade first. Toss well and then transfer them to the rimmed sheet in a single layer.
- Using delicate mushrooms (e.g. enoki or brown clamshell mushrooms)? Toss them carefully in the marinade after you’ve removed the sturdier ones so they don’t break apart.

Arrange the chicken, mushrooms, and shallots in a single layer on the sheet pan.
Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, rotating the tray 180° at the halfway point.
The dish should be done when the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you’re using chicken breasts) and the liquid from the mushrooms has mostly cooked off.
Sprinkle on fresh herbs and serve immediately with a simple vegetable side dish!