Gluten Free Sheet Pan Chicken Fajitas

Total time40 min

Prep time15 min

Cook time25 min

Sheet pan dinners are a weeknight hero, and this smoky, citrusy chicken and pepper situation is no exception. A bold marinade built from olive oil, fresh lime juice, chili powder, smoked paprika, cumin, and a handful of other spices does all the heavy lifting before the oven even turns on. Everything — chicken strips, red, yellow, and green bell peppers, and sweet yellow onion — goes onto one foil-lined pan and roasts at 425°F until the edges are beautifully charred and the chicken hits a safe 165°F. The key move is spreading everything in a single layer so it actually roasts instead of steams, giving you those caramelized, slightly crispy bits that make fajitas so craveable. One of the trickiest parts of eating wheat-free at a Mexican restaurant is never quite knowing what's in the seasoning blends or whether the tortillas are safe — here, you control every ingredient from the spice rack to the warmed gluten free tortillas on the table. Pile the chicken and veggies into those tortillas and finish with sour cream, fresh cilantro, and a squeeze of lime for a dinner that serves four without a single pan to scrub. It's the kind of meal that feels like a treat but comes together with almost no effort.

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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)
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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