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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Gluten and dairy-free sheet pan fajitas come together in one tray. Vibrant peppers, onions, and chicken roast together with fajita spices, creating bold flavors. Enjoy this easy weeknight meal with warm corn tortillas and limey guacamole for a fresh, zesty finish.
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Preheat oven to 425 degrees.
Add bell peppers, onion, chicken, minced garlic, and olive oil to a large bowl.
Add fajita seasoning to the bowl and mix well.
Spread the mixture evenly onto a sheet pan.
Bake for 25-30 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Serve with guacamole and warm corn tortillas.
Add hot sauce, salsa, a spritz of lime juice, and/or chopped cilantro as desired.
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You can substitute chicken breasts with thighs for a juicier option.
For extra flavor, marinate the chicken with the fajita seasoning and oil for 30 minutes before baking.
Blue corn tortillas add a unique flavor and texture to the dish.
Adjust the spice level by reducing or increasing the cayenne pepper and red pepper flakes.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you are not following a gluten-free diet.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F and is no longer pink in the center.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients and seasoning ahead of time. Bake when ready to serve.
What can I use instead of avocado oil?
You can use olive oil or any neutral cooking oil as a substitute.
Can I add other vegetables to the sheet pan?
Absolutely! Zucchini, mushrooms, or cherry tomatoes would be great additions.
