Chicken Fajitas & Avocado Crema

 

This recipe for chicken Fajitas comes from a Harter House customer.  She says its a family favorite at her house.  She also likes to substitute flank steak instead of chicken for beef fajitas.

Chicken Fajitas & Avocado Crema
Yield 4 servings
 

Use use a stainless steel wire rack or food will be soggy!  Also, skip the boneless, skinless breasts. They’ll dry out.  Use chicken thighs instead.

Ingredients
¼ cup avocado oil or olive oil
3 tablespoons fresh lime juice
3 garlic cloves, minced
1½ teaspoons Kosher Salt
1 teaspoon chili powder
½ teaspoon ground cumin
1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 medium red bell pepper, de-seeded, cored and sliced into ¼-inch strips
1 medium yellow bell pepper, de-seeded, 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)
Tortillas (gluton free optional)   Top with Avocado Crema (see recipe below)

Avocado Crema

1 large Hass avocado

¼ cup full-fat coconut milk

¼ cup chives, roughly chopped

2 tablespoons cilantro, roughly chopped

2 tablespoons freshly squeezed lime juice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Instructions

1. 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.
2. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 
3. 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.
4. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
5. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
6. 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!
7. 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.
8. 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.
9. 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.

Notes

One last thing: Wondering how to clean the stainless steel wire rack? After everyone grabs the chicken and veggies off the rack, I take the pan ’n rack to the sink. Then, I flip the rack upside down, place it in the rimmed baking sheet, and cover it with warm soapy water. I let the rack soak while we eat dinner. When we’re done with our meal, I simply wipe the grime off the rack with a sponge. Then, I can either rinse it or put it in the dishwasher to finish cleaning.

See the process here at Nom Nom Paleo;
http://nomnompaleo.com/2017/06/13/20170613sheet-pan-chicken-fajitas-avocado-crema