Gluten Free Chicken Fajitas (sheet pan recipe)
Gluten Free Chicken Fajitas made on ONE PAN will be your new go-to recipe for busy weeknights. These sheet pan chicken fajitas are not only easy to make but they're naturally gluten-free and drool-worthy delicious!
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Servings: 6 adults
Ingredients
- 2 lbs chicken breast, diced About 3-4 medium breasts
- 2 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon black pepper or to taste
- 1 teaspoon salt or to taste
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tablespoon Greek yogurt for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 corn tortillas or other gluten-free version
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190°C) to so it's ready when your fajitas are prepared. Cover a large rimmed sheet pan with parchment paper.
- Prepare the Chicken and Veggies: In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, 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: Spread the seasoned chicken and veggies evenly across the sheet pan. Make sure they're in a single layer. This will help them cook evenly.
- Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 20-23 minutes or until the chicken is fully cooked to an internal temperature of 165 degree F. Make sure to check the chicken for doneness with an instant read thermometer, 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 Greek yogurt, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.
Notes
Leftovers will be good in the fridge for up to 3 days. Re-heat and serve.
Note: when baking the fajitas, some of the water in the bell peppers will come out of the peppers but that's totally normal.
Nutrition information is for 3 chicken fajitas made with all toppings.
Nutrition Facts
Gluten Free Chicken Fajitas (sheet pan recipe)
Amount per Serving
Calories
727
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
167
mg
56
%
Sodium
3728
mg
162
%
Potassium
1725
mg
49
%
Carbohydrates
60
g
20
%
Fiber
11
g
46
%
Sugar
8
g
9
%
Protein
63
g
126
%
Vitamin A
2429
IU
49
%
Vitamin C
143
mg
173
%
Calcium
284
mg
28
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
727
Nutrition Facts