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–+ servings
Gluten-free chicken and veggie fajita mix in a bowl topped with fresh cilantro and lime.

One Pan Gluten-free Fajitas

Meeta Arora
Skip the Mexican restaurant and make these one pan gluten-free fajitas at home. They make any night gluten-free taco night.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 420 kcal

Equipment

  • Sheet Pan

Ingredients
  

  • 1 Red Bell Pepper sliced
  • 1 Green Bell Pepper sliced
  • 1 Yellow Bell Pepper slived
  • 1 Yellow Onion sliced
  • 1 ½ Pounds Chicken Breast See notes for using steak, shrimp or making these vegetarian fajitas.
  • 2 Tablespoons Avocado Oil
  • 2 Tablespoons Lime Juice
  • 1-2 Tablespoons Fajita Seasoning See notes for my homemade gluten-free fajita seasoning.
  • Gluten-free Tortillas of Choice
  • Toppings of Choice

Instructions
 

  • Preheat the oven to 375 degrees and set a sheet pan aside with parchment paper.
  • Slice the chicken, bell peppers, and onion and place them into a bowl.
    1 Red Bell Pepper, 1 Green Bell Pepper, 1 Yellow Bell Pepper, 1 Yellow Onion, 1 ½ Pounds Chicken Breast
  • Add the gluten-free fajita seasoning, avocado oil, and lime juice to the bowl.
    2 Tablespoons Avocado Oil, 1-2 Tablespoons Fajita Seasoning, 2 Tablespoons Lime Juice
  • Toss everything together.
  • Transfer the chicken and veggies to a baking sheet.
  • Bake in the preheated 375-degree oven for about 20-30 minutes, until the chicken is fully cooked and the bell peppers are tender-crisp.
  • Serve with your favorite gluten-free tortillas and toppings.
    Gluten-free Tortillas of Choice, Toppings of Choice

Notes

My favorite homemade gluten-free fajita seasoning.
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Dried Mexican Oregano
  • ½ Teaspoon Cayenne
  • 1 Teaspoon Dried Cilantro
  • ½ - 1 teaspoon Dried Jalapeno Pepper (Adjust depending on how spicy you like your fajita seasoning or leave out for a milder flavor.)
  • ½ teaspoon Salt
Mix everything together and store it in an airtight container. Use how you would use any taco seasoning. This gluten-free fajita seasoning will stay good in the pantry for about six months. Remember that spices lose their potency over time. The longer it sits, the less flavor it will have, so it is best to use them within about six months of making.
How to make fajitas your way.
The wonderful thing about making these gluten-free fajitas at home is that you can make them the way you want to.
  • Chicken - You can use chicken breast, tenders, or boneless thighs.
  • Steak - I've found the best steak for fajitas is either flank steak or skirt steak. Making beef fajitas in the oven is just as easy as it is chicken. I will say if you are going to make these gluten-free steak fajitas, don't slice the steak before cooking. The steak will cook faster than the peppers and onions when it's sliced.
  • Shrimp - I don't make it often, but shrimp fajitas are delicious. You can even do a combination and make gluten-free chicken and shrimp fajitas. Shrimp doesn't take long to cook at all. I don't add the shrimp to cook until the vegetables are almost done.
  • Vegetarian - Leave out the meat and double down on the grilled fajita veggies to make vegetarian fajitas really easily. These will be better than Chipolte fajita veggies and you can get as many as you want. You could also add mushrooms and a can of chickpeas to make delicious chickpea fajitas. If you haven't tried that combination yet, you need to!

Nutrition

Calories: 420kcal
Keyword chickpea fajitas, easy gluten free dinner, gluten free chicken fajitas, gluten free fajitas, one pan dinner, one pan fajitas
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