Eosinophilic Esophagitis Friendly Sheet Pan Chicken Fajitas
Total time40 min
Prep time15 min
Cook time25 min
4.8(18)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into ½-inch strips
- 3 tbsp olive oil, divided
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 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
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 8 small flour tortillas, warmed
Chef's tipWarm briefly before folding to improve flexibility. - sour cream, for serving (optional)
Can be omittedsour cream
- guacamole or sliced avocado, for serving (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the upper third. Line a large rimmed sheet pan with foil and set aside.
- 2
In a large bowl, whisk together 2 tablespoons of the olive oil, the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne until combined. Add the chicken strips and toss until evenly coated.
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