Sheet Pan Chicken Fajitas ( Gluten Free)
My new goal for this year is to have easy recipes that everyone loves.
Easy for me because I work full time, I do all the things, but i still want us to save money and EAT THE FOOD WE HAVE AT HOME.
Enter revamping my entire rotating menu to include things like sheet pan meals, air fryer meals and things that can go in the crock pot. Basically set it and forget it meals that have an easy prep time and don’t require me to stand over them and stir.
We need ease in 2025.
So…I decided to start with these Sheet Pan Chicken Fajitas.
We needed an alternative to just tacos on Taco Tuesday. Just to keep things fresh. They are teenager approved! Hope you love them like we do,
What you need to make these sheet pan chicken fajitas
- chicken breast
- red, yellow and orange bell pepper
- red onion
For Your Fajita Mix
- paprika
- garlic powder
- onion powder
- Mexican chili powder
- dried oregano
- cumin
- salt and pepper to taste
- garlic cloves
- cilantro
- olive oil
For your Toppings
- sour cream
- avocado
- mozzarella
- lime
- Gluten Free Tortillas
How to Make Gluten Free Sheet Pan Chicken Fajitas
Prepare the Chicken and Veggies: In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.
Arrange on a Sheet Pan: Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.
Bake for 30-35 minutes.
Assemble Your Fajitas! Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
Enjoy!!!
Other Dishes to add to this meal
Sheet Pan Chicken Fajitas ( Gluten Free)
Equipment
Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Mexican chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas Gluten Free
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit (190°C) to ensure it’s ready when your fajitas are prepared.
- Prepare the Chicken and Veggies: In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.
- Arrange on a Sheet Pan: Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.
- Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color. Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven.
- Assemble Your Fajitas: Once your chicken fajitas are cooked to perfection, it’s time to assemble your meal. Warm your tortillas according to package instructions or personal preference.
- Toppings and Serving: Place a generous portion of the cooked chicken and veggie mixture onto each tortilla. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
