These sheet pan fajitas are a slightly different, bright, and seasonal take on the ever so popular chicken fajitas. To make things easy, the seasoned chicken and onions are cooked in the oven and finished with a drizzle of fresh lime juice once they come out. This gentle oven method allows the flavors to develop while keeping the ingredients vibrant and balanced.
Making a batch of my tangy-sweet spiced rhubarb chutney with orange and ginger ahead of time ensures this dish can come together in a snap. Crisp radish matchsticks and a light coconut yogurt and lime finish add both crunch and creaminess.
While you can use any tortillas you like, I highly recommend you try my grain-free chickpea and cassava tortillas if you get the chance. Their flavor and texture pair perfectly with this hearty and flavorful filling.
Layered, balanced, and full of contrast, this is a recipe to try!
How to Make Sheet Pan Chicken Fajita–Style Tacos with Spiced Rhubarb Chutney
Gather all ingredients: tortillas, spiced rhubarb chutney, chicken thighs, yellow onion, garlic, ground cumin, ground coriander, extra virgin olive oil, fine sea salt, black pepper, lime, radishes, fresh cilantro, Greek-style coconut yogurt.
Make the Spiced Rhubarb Chutney.
Roast the sheet-pan chicken.
Prepare the tortillas if using homemade, such as my grain-free chickpea and cassava tortillas.
Make the Coconut Lime Yogurt, cut the radishes, and assemble.
Sheet Pan Chicken Fajita–Style Tacos with Spiced Rhubarb Chutney
A fun, seasonal take on chicken tacos with spiced sheet pan chicken, rhubarb ginger chutney, and a bright yogurt lime finish.
4
servings20
minutes20
minutesKeep the screen of your device on
Ingredients
- Prepared Ahead
1 batch spiced rhubarb chutney
6-8 small (6-inch) tortillas (grain-free chickpea and cassava or your favorite store-bought)
- For the Sheet-Pan Chicken
1.5 lb chicken thighs, sliced (bite-sized)
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
2 Tbsp Extra Virgin Olive Oil
3/4 tsp fine sea salt
a few cracks of black pepper
1-2 tsp fresh lime juice (from 1/2 lime), for finishing
- For the Yogurt
1/2 cup Greek-style Coconut yogurt, plain and unsweetened (I like Cocojune) or other Greek-style plain yogurt
1-2 tsp fresh lime juice
pinch fine sea salt
freshly ground black pepper, to taste
- To Serve
2-3 small radishes, cut into fine matchsticks
fresh cilantro, chopped
Directions
- Prepare a batch of spiced rhubarb chutney. If making grain-free tortillas, these can be made ahead or while the chicken roasts in the oven.
- Preheat your oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, combine the chicken, onion, garlic, cumin, coriander, olive oil, salt and black pepper. Toss well and spread out onto your prepared baking sheet in a single layer.*
- Roast for about 20 minutes, tossing once halfway through, or until the chicken is cooked through and lightly golden in spots. Remove from the oven and drizzle with the juice of 1/2 lime - toss to coat evenly. **
- Cut radishes into fine matchsticks and chop the cilantro. In a small bowl, stir together the coconut yogurt with 1-2 tsp of lime juice, a pinch of salt and black pepper.
- To serve, place a tortilla on a plate and top it with a scoop of the roasted chicken mixture. Add a spoonful of spiced rhubarb chutney, a dollop of the coconut lime yogurt, a few radish matchsticks and a sprinkle of chopped cilantro.
Notes
- *Don’t overcrowd the pan - spread the chicken in a single layer so it roasts rather than steams.
- ** Finish with lime - add fresh lime juice after roasting to keep the flavor bright and balanced.
