Eosinophilic Esophagitis Friendly Gluten Free Sheet Pan Chicken Fajitas

Total time40 min

Prep time15 min

Cook time25 min

Eosinophilic Esophagitis Friendly Gluten Free Sheet Pan Chicken Fajitas

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Ingredients

4 servings

For the fajita marinade

¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tbsp fresh lime juice (from about 2 limes)
1 ½ tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For the fajitas

1 ½ lb boneless, skinless chicken breasts, sliced into ½-inch strips
1 red bell pepper, seeded and sliced into ¼-inch strips
1 yellow bell pepper, seeded and sliced into ¼-inch strips
1 green bell pepper, seeded and sliced into ¼-inch strips
1 large yellow onion, halved and sliced into ¼-inch half-rings

For serving

8 gluten free tortillas, warmed
sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh cilantro, roughly chopped (optional)
lime wedges (optional)

Instructions

1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Line a large rimmed 18×13-inch sheet pan with foil and set aside.
2
In a large mixing bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne, if using, until combined.

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