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Easy Sheet Pan Chicken Fajitas with Citrus Marinade + Charred Jalapeño Crema (Gluten & Dairy-Free)

Easy sheet pan chicken fajitas with zesty citrus and charred jalapeño crema. A flavorful, gluten & dairy-free dinner ready in 30 minutes!
Total Time 30 minutes
Servings 4
Author Rachael DeVaux

Ingredients

Main:

  • 1.5 pounds thin-sliced boneless skinless chicken breasts
  • 1 large bell pepper sliced in strips
  • 2 poblano peppers sliced in strips
  • 1 small red onion thinly sliced
  • 2 tablespoons avocado oil
  • Zest of 1 large orange
  • Juice of 1 large orange
  • 1 ¼ teaspoons smoked paprika
  • 1 teaspoon cumin
  • ¾ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon ground coriander optional
  • 1 ½ limes halved (roasted on the pan)

Charred Jalapeño Crema:

  • 1 large jalapeño halved and seeds removed
  • ⅓ cup dairy-free yogurt or sour cream
  • 2 tablespoons lime juice
  • ½ teaspoon sea salt
  • 2 tablespoons chopped cilantro
  • 1 clove garlic optional

To Serve:

  • Corn tortillas or lettuce cups
  • Avocado slices
  • Cilantro
  • Charred lime wedges

Instructions

  • Preheat the oven to 425°F.
  • Line a large sheet pan with parchment for easy cleanup. Spread the chicken, red bell pepper, poblano, and red onion in sections in an even layer across the pan.
  • In a small bowl, whisk together the avocado oil, orange zest and juice, smoked paprika, cumin, garlic powder, oregano, coriander, and salt. Pour the marinade over the chicken and veggies, then use your hands or tongs to toss until everything is well coated and glistening. Nestle the lime halves onto the pan, cut-side up, to roast alongside.
  • Roast for 18 to 20 minutes, flipping everything once halfway through, until the chicken is cooked through and the veggies are tender with caramelized edges. If you want extra char, broil for the final 1 to 2 minutes until golden and slightly crispy.
  • While the sheet pan is roasting, heat a dry skillet over medium-high heat. Place the jalapeño halves cut-side down and sear for 3 to 4 minutes, until the skin blisters and blackens in spots. Transfer to a blender with the yogurt, lime juice, salt, cilantro, and garlic (if using). Blend until smooth and creamy—this is your zesty jalapeño crema.
  • To serve, layer the roasted chicken and veggies into warm tortillas or crisp lettuce cups. Add sliced avocado, a generous drizzle of jalapeño crema, and finish with a big squeeze of the charred lime.

Notes

  • Swap chicken breasts with boneless chicken thighs for extra tenderness.
  • Use shrimp instead of chicken for a lighter option.
  • No poblanos? Try sliced zucchini, mushrooms, or more bell peppers.
  • For the crema, use Greek yogurt or sour cream if you're not dairy-free.
  • Adjust the spice level by using more or less jalapeño.
  • Use gluten-free corn tortillas if needed for dietary preferences.
  • Serve in lettuce cups or over greens for a low-carb or grain-free option.