Gluten-Free Sheet Pan Fajitas

Preheat your oven to 425°F. Position your rack in the center of the oven for the most even heat distribution. Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.

Make the seasoning mix by combining chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt in a small bowl. Whisk together until evenly blended.

In a large bowl (or directly on the baking sheet to save a dish), combine the sliced bell peppers and red onion. Add the chicken strips and minced cilantro. Sprinkle the spice mixture evenly over everything, then drizzle with lime juice and oil. Toss with tongs or your hands to combine well.

Spread the fajita mixture onto your prepared baking sheet in a single layer. Don't stack or overlap ingredients—give everything room to breathe.

Roast at 425°F for 25-30 minutes, or until the chicken is cooked through (165°F internal temperature) and the peppers and onions are tender with charred edges. If you want more charring, put the pan under the broiler for 1-2 minutes at the end.

Serve the fajitas in warm tortillas with guacamole and salsa, or spoon onto burrito bowls, taco salads, etc. Leftover fajitas can be stored in an airtight container in the fridge for 3-4 days.