Vegetarian Gluten Free Sheet Pan Chicken Fajitas
Total time40 min
Prep time15 min
Cook time25 min
4.9(23)
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Learn more →Ingredients
4 servings
For the fajita marinade
- ¼ cup olive oil
- 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
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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