Quick Gluten Free Sheet Pan Fajitas
These Quick Gluten Free Sheet Pan Fajitas are a weeknight lifesaver—bold in flavor, ready in under 30 minutes, and made in one pan for minimal cleanup. Colorful, customizable, and meal-prep approved.
Equipment
- large baking sheet
- large bowl
- tongs or mixing spoon
- parchment paper
- knife
Ingredients
- 1 ½ lbs chicken breast, sliced into thin strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 lime, juiced
- Salt and pepper, to taste
- Gluten-free tortillas or rice, for serving
- Optional toppings: avocado, fresh cilantro, dairy-free sour cream, shredded lettuce
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the sliced chicken and veggies with olive oil, lime juice, garlic powder, onion powder, cumin, paprika, chili powder, salt, and pepper. Make sure everything is well coated.
- Spread the seasoned mixture onto the baking sheet in a single layer. Use two pans if necessary to avoid overcrowding.
- Roast for 20–22 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and slightly caramelized.
- Serve hot in gluten-free tortillas, over rice, or in lettuce wraps. Add desired toppings like avocado, cilantro, or dairy-free sour cream.
Notes
Slice your ingredients evenly for uniform cooking. Don’t overcrowd the sheet pan use two if necessary. For extra flavor, marinate the chicken and veggies up to 24 hours in advance. Serve with tortillas, rice bowls, or lettuce wraps.
Nutrition
Calories: 290kcalCarbohydrates: 10gProtein: 27gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 420mgPotassium: 580mgFiber: 3gSugar: 4gVitamin A: 1800IUVitamin C: 85mgCalcium: 30mgIron: 1.2mg
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