Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Servings: 8 | Prep & Cook: 40 minutes

Ingredients

• 3 lbs boneless, skinless chicken breasts or thighs, sliced into ½-inch strips
• 4 bell peppers (mixed colors), sliced
• 2 large yellow onions, sliced
• 4 Tbsp avocado oil
• 2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1½ tsp garlic powder
• 1 tsp onion powder
• 2 tsp salt
• ½ tsp black pepper
• 2 limes
• 24 (6-inch) corn tortillas, labeled gluten-free

For Serving: salsa, diced avocado or guacamole, shredded lettuce, chopped cilantro, lime wedges

Directions

1. Preheat the oven to 425°F. Line two large sheet pans with parchment.
2. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Divide chicken, peppers, and onions between the two pans. Drizzle with oil, sprinkle with the spice mix, and toss until everything is coated.
4. Spread into a single layer — crowding makes the vegetables steam instead of roast.
5. Roast 20-25 minutes, stirring and swapping pan positions halfway, until chicken reaches 165°F and peppers have charred edges.
6. Squeeze the juice of 1 lime over both pans right out of the oven.
7. Warm tortillas in a dry skillet (30 seconds per side) or wrapped in a damp towel in the microwave for 60 seconds.
8. Set out toppings and let everyone build their own.

Tip: Mixing your own seasoning instead of using a fajita packet avoids the wheat flour and milk powder some packets use as fillers.

GF/DF Notes

• Corn tortillas: buy ones labeled gluten-free — some brands are made on lines shared with flour tortillas.
• Toppings are naturally dairy-free. Keep any cheese or sour cream for others in a separate bowl with its own spoon.

Leftover Ideas

• Chop leftovers into a fajita rice bowl with rice, black beans, and salsa
• Scramble with eggs for breakfast tacos

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