Sheet Pan Chicken Fajitas

Ingredients

chicken breastthinly sliced

Pescatarianextra-firm tofu pressed and thinly slicedpress first, sear longer for color

1 lb1 lb

salted butter

Dairy-freeolive oil

2 tbsp2 tbsp

garlicchopped

2 cloves

chili powder

2/3 tbsp

smoked paprika

1 1/3 tsp

onion powder

2/3 tsp

garlic powder

2/3 tsp

cumin

1 1/3 tsp

dried oregano

1 1/3 tsp

kosher salt

1/3 tsp

black pepper

to taste

yellow onionsliced

1

bell peppersliced

1

poblano peppersliced

1

flour tortillas

6

Greek yogurtplain

Dairy-freecoconut yogurt plain

1/3 cup1/3 cup

mayo

Egg-freevegan mayo

0.17 cup0.17 cup

salsa verde

1/2 cup

pickled jalapeñoschopped

1 1/3 tbsp

cilantrochopped

1/3 cup

cotija cheesecrumbled

Dairy-freenutritional yeast

1/3 cup1/3 cup

avocado

for serving

lime

for serving

Method

1. 01Preheat oven to 425°F.
2. 02Mix chili powder, smoked paprika, onion powder, garlic powder, cumin, dried oregano, and salt for the seasoning blend.
3. 03On a sheet pan, toss chicken with butter, garlic, seasoning blend, and black pepper.
4. 04Add onion, bell peppers, and poblano pepper. Season with salt and pepper, toss, and spread evenly.
5. 05Bake 20 to 25 minutes until chicken is cooked through and peppers begin to char.23 min
6. 06Whisk Greek yogurt, mayo, salsa verde, pickled jalapeños, cilantro, and cotija cheese. Season with salt.
7. 07Warm tortillas over a gas burner or in a dry skillet until lightly charred.
8. 08Assemble fajitas with avocado, roasted chicken and peppers, verde sauce, cilantro, cheese, and lime.