Chicken fajitas with cilantro crema
409cal, 52p, 8c, 18f (per meal)
2 lb (907g)
1 tbsp (15mL)
2 tsp (5g)
2 large (328g)
1 cup (280g)
1/2 cup (8g)
1 medium (2-1/2" dia) (110g)
1 tbsp (15mL)
1
Preheat oven to 400℉ (200℃) and line a sheet pan with parchment paper.
2
Add the peppers, onion, and chicken thighs to the sheet pan. Toss the vegetables and chicken with oil, chili powder, and a pinch of salt, then arrange the chicken thighs on top of the vegetables.
3
Bake for about 30 minutes, or until the chicken is cooked through.
4
Meanwhile, make the cilantro crema by combining the Greek yogurt, cilantro, lime juice, and a pinch of salt in a blender. Blend until smooth.
5
Optional: Once the chicken is cooked through, transfer the sheet pan to the broiler and broil for 1-3 minutes, until the chicken is lightly charred. Keep a close eye on it to prevent burning.
6
Remove the chicken from the oven and let it rest for a few minutes. Once cool enough to handle, slice the chicken and toss it with the peppers and onions.
7
Serve the fajitas with the cilantro crema.