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Easy peasy, these sheet pan chicken fajitas are low effort, but high in flavour which is just what we need for a weeknight meal.

INGREDIENTS

• 2.5 tbsp taco seasoning
• Salt & pepper to taste
• 3 chicken breasts, thinly sliced
• 3 bell peppers, sliced
• 1 large red onion, cut into wedges 
• 3 cloves garlic, pressed,
• 3 tbsp oil (I use avocado)
• 1/4 cup fresh cilantro leaves
• Juice of 1 lime
• 8 gluten free corn tortillas
• Toppings : pico de Gallo, guacamole, sour cream, cheese, cilantro

DIRECTIONS

1. Heat oven to 425
2. Combine chicken, veggies, taco seasoning, and oil in a large bowl
3. Stir to combine and then spread onto a large sheet pan
4. Cook for 25 minutes or until chicken is cooked through and vegetables are tender. 
5. Top with lime juice and cilantro, then serve in corn tortillas with desired toppings.

TIPS

• Make sure your corn tortillas are certified gluten free. Anything that has corn flour as the first ingredient must be certified due to high risk of cross contamination and many corn tortillas use wheat flour as well. Casa Bonita has gluten free corn tortillas.
• Shortcuts : purchase pico de Gallo and guacamole pre made instead of making your own. I use Presidents Choice brand of each, and though they are not cerified gluten free, they contain no gluten containing ingredients, or any ingredients considered high risk.