Gluten Free Chicken Fajitas on a Sheet Pan

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, sliced (680 g)
• 3 medium bell peppers, sliced (450 g)
• 1 large red onion, cut into wedges (250 g)
• 2 tablespoons olive oil (27 g)
• 2 teaspoons chili powder (5 g)
• 1 teaspoon ground cumin (2 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon garlic powder (3 g)
• 1 teaspoon dried oregano (1 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/4 teaspoon black pepper (1 g)
• 1 lime, cut into wedges (70 g)

Instructions

1. Heat oven. Set a large rimmed sheet pan on the middle rack and heat the oven to 425°F. While it heats, slice chicken, peppers, and onion into similarly sized strips, about one-half inch thick. Keeping pieces uniform helps the chicken finish as the vegetables soften.
2. Season filling. Combine chicken, peppers, onion, oil, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper in a large bowl. Toss with tongs until every piece is lightly coated and no dry spices cling to the bowl. Pull apart onion layers so they roast evenly.
3. Arrange pan. Carefully remove the hot pan and spread the mixture across it in one even layer. Leave small gaps between pieces, and use a second pan if anything is piled. Open space lets moisture escape and gives the chicken and peppers browned edges.
4. Roast and check. Roast for 16 minutes, then stir the vegetables and turn larger chicken pieces. Return the pan to the oven for 7 to 10 minutes, spreading everything flat again. The chicken is ready when its thickest piece reaches 165°F and peppers show darkened, tender edges.
5. Rest and serve. Rest the pan for 3 minutes, then squeeze lime over the fajitas. Taste and add salt if needed. Spoon the mixture over rice, beans, cauliflower rice, or greens, then add avocado and preferred toppings.

Notes

• Boneless chicken breasts also work; slice them evenly and start checking at 18 minutes, since thinner strips can finish before the peppers.
• A 13-by-18-inch half-sheet pan gives the ingredients room to brown. If using two pans, switch their rack positions halfway through roasting.
• For lunch bowls, pack avocado and lime separately. Reheat chicken and vegetables until steaming, then add fresh toppings for better texture.

Nutrition Facts