Description

A quick and easy 15-minute weeknight dinner featuring tender chicken and caramelized peppers roasted on a single sheet pan. Naturally gluten-free with zero cleanup stress.

Ingredients

Scale

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch strips
3 medium bell peppers, sliced into 1-inch strips
1 large yellow onion, sliced into ½-inch wedges
3 tablespoons avocado oil or olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
Gluten-free tortillas (corn or wheat-free flour)
Toppings: salsa, sour cream or Greek yogurt, shredded cheese, fresh cilantro, lime wedges

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone mat.
Pat chicken breasts dry and slice into 1-inch thick strips. Slice bell peppers into strips and onion into wedges.
Place chicken and vegetables in a large bowl.
Drizzle with oil and sprinkle with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
Toss until all ingredients are evenly coated.
Spread chicken and veggies in a single layer on the sheet pan, ensuring they are not crowded.
Roast for 15-20 minutes, flipping halfway through, until chicken reaches 165°F and veggies are tender-crisp.
Warm tortillas in a dry skillet or microwave.
Serve chicken and veggies in tortillas with desired toppings and a squeeze of fresh lime juice.

Notes

Do not crowd the pan to ensure veggies roast instead of steam. Use fresh lime juice for best flavor. Chicken thighs can be substituted for breasts. Avoid freezing as vegetables may become mushy.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1 serving with torti
Calories: 450
Sugar: 8
Sodium: 600
Fat: 15
Saturated Fat: 3
Carbohydrates: 40
Fiber: 5
Protein: 35

Keywords: gluten-free, sheet pan dinner, chicken fajitas, quick dinner, weeknight meals, healthy dinner, meal prep