Sheet Pan Chipotle Fajitas with Jalapeño and Lime Crema

When you say sheet pan, I say 5 minute clean up. And what’s better than that? Since I relatively do all the cooking, Adam is on designated dish duty (bless him). Since he is alway for work this week, I just so happened to create the easiest clean up meal. Coincidence? I think not. Sorry honey.

I think it’s clear by now, my flavor palette prefers all things chipotle and adobo. Something about the smokiness and heat from the roasted jalapeños is divide to me and will forever be a personal favorite.

Don’t like spice? Remove the chipotles in adobo and the jalapeño from the recipe and you’ll be just fine.

With Cinco de Mayo right around the corner, uh well okay tomorrow, I thought let’s get this recipe up ahead of time so y’all can prepare! I promise you, this recipe will take less time to throw together than the amount of time you’ll spend mashing avocados for the guacamole.

Also, this recipe will be in my cookbook, which ideally will be out in September!

Serves 4

Chipotle Fajitas

252 calories

10 fat | 7 carb | 33 protein | 3 fiber

Macros for recipe do not include tortillas or cotija cheese.

Jalapeño and Lime Crema

About 50 grams per serving

26 calories

0 fat | 3 carb | 5 protein

Search Rushing to the Kitchen Sheet Pan Chipotle Fajitas and Rushing to the Kitchen Jalapeño and Lime Crema to log on Myfitnesspal.

Sheet Pan Chipotle Fajitas with jalapeño and lime crema

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4


Sheet Pan Chipotle Fajitas

  • 20 ounces chicken breast raw weight, chopped into strips
  • 2 tbsp olive oil divided
  • 2 1/2 green bell peppers sliced
  • 1 tbsp chipotle Chile powder
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 tbsp diced chipotles in adobo sauce La Costena brand
  • 1 tsp salt

Jalapeño and Lime Crema

  • 170 grams non fat greek yogurt Fage brand
  • 1 lime juiced and zested
  • 1 clove garlic
  • 1 jalapeño roasted
  • 1/2 cup cilantro
  • 1/2 tsp salt


Chipotle Fajitas

  • Preheat the oven to 425F.
  • Toss the chicken, 1 tbs of olive oil, 1/2 tsp salt, chipotles in adobo, and the spices on one side of a sheet pan.
  • Toss the sliced bell peppers with the remaining olive oil and remaining salt on the other side of the sheet pan. If you are roasting the jalapeño for the sauce, throw this on the pan as well.
  • Bake in the oven for 20-25 minutes or until chicken is cooked thoroughly.

Jalapeño and Lime Crema

  • Combine the garlic, yogurt, lime, cilantro, roasted jalapeño and salt into a food processer and blend until smooth.

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