MAKES: 4 servings · PREP TIME: 15 minutes · COOK TIME: 30 minutes
There is nothing quite like perfectly crispy chicken skin. That is why I opted to use skin-on chicken thighs for this recipe instead of the boneless, skinless breasts that a typical chicken fajita recipe might call for. I have always been a fan of crispy poultry skin. In fact, crispy turkey skin is my favorite thing about Thanksgiving dinner. My mom was constantly shooing me out of the kitchen because I was always trying to get to the crispiest bits of the turkey before she could carve and serve it. For an extra kick of flavor, I love to serve this meal with Lime Sriracha Aioli (here).
INGREDIENTS
•1 medium red bell pepper, seeded and sliced
•1 medium yellow bell pepper, seeded and sliced
•1 medium green bell pepper, seeded and sliced
•1 small onion, sliced
•4 cloves garlic, minced
•3 tablespoons avocado oil or olive oil, divided
•1 tablespoon fresh lime juice
•3 tablespoons Fajita Seasoning (here), divided
•8 bone-in, skin-on chicken thighs (2 pounds)
•1 lime, cut into wedges, for serving (optional)
•Handful of torn fresh cilantro, or 2 green onions, sliced, for garnish (optional)
DIRECTIONS
1. Put the bell peppers, onion, garlic, 2 tablespoons of the oil, the lime juice, and 2 tablespoons of the fajita seasoning in a large mixing bowl. Toss the vegetables until they are evenly coated. Lay the vegetables in a thin layer across a rimmed baking sheet.
2. Preheat the oven to 400°F.
3. Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs on both sides with the remaining tablespoon of fajita seasoning. Add the chicken to the pan and sear on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this point.)
4. Transfer the chicken thighs to the sheet pan with the vegetables. Bake for 15 minutes, or until the chicken is cooked all the way through and the vegetables are tender. If desired, serve with lime wedges and garnish with cilantro or sliced green onions.
tip: You can also use boneless chicken thighs or even chicken breasts for this recipe. Pan-sear them as directed above and then add them to the sheet pan, or simply slice or cube the raw chicken, toss it in the seasoning, and put it on the baking sheet with the vegetables. Adjust the cooking time as needed.
PER SERVING:
CALORIES: 489
FAT: 23g
PROTEIN: 59.8g
TOTAL CARBS: 7.6g
FIBER: 2.1g
NET CARBS: 5.5g
