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Sheet Pan Tandoori Chicken Fajitas
SERVES: 2-3
TIME: 30 MINS
If you’re anything like me, weeknights are all about easy dinners with minimal cleanup — but flavor still matters. These sheet pan tandoori chicken fajitas check every box.
Ingredients
CHICKEN
1½ lb boneless, skinless chicken thighs (breast works, thighs are juicier)
2 tbsp olive oil
1½ tsp garam masala
2 tbsp tomato paste
3 tbsp Greek yogurt
½ tsp Kashmiri chili powder or mild chili powder
1 tsp smoked paprika
¾ tsp cumin
½ tsp turmeric
1 tsp garlic minced
¾ tsp kosher salt
Juice of ½ lime
VEG
2 bell peppers, sliced
1 large red onion, wedged
1/4 tsp salt
SMOKY YOGURT
½ cup Greek yogurt
½ tsp smoked paprika
½ tsp cumin
1 tbsp lime juice
1 tbsp olive oil
salt to taste
milk to thin
GARNISH
cilantro
tortilla
lime
avocado
Instructions
Preheat oven to 425°F.
In a large bowl, toss chicken with olive oil, garam masala, tomato paste, Greek yogurt, Kashmiri chili, smoked paprika, cumin, turmeric, garlic, salt, and lime juice.
On a sheet pan, toss bell peppers and red onion with olive oil and salt
Nestle the chicken onto the same sheet pan as the veg. Roast for 22- 25 minutes and broil for the last 2–3 minutes.
While everything roasts, whisk yogurt, smoked paprika, cumin, lime juice, olive oil, and salt. Thin with a splash of milk or water until drizzleable.
Once cooked, garnish with fresh lime juice, cilantro, and avocado. Enjoy!