Nickel Allergy Friendly Gluten Free Sheet Pan Chicken Fajitas

Total time40 min

Prep time15 min

Cook time25 min

Nickel Allergy 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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