The Wellorist


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Sheet Pan Chicken Fajitas

Prep time: 20 minutes Cook time: 25 minutes Servings: 5

A Great Source Of...

✓ Protein ✓ Vitamins B-6, C ✓ Manganese ✓ Iron


  • 1 1/4 pounds boneless & skinless chicken breast, sliced into strips
  • 3 bell peppers, halved & sliced
  • 1 medium red onion, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 10 small or 5 large gluten-free tortillas, warmed tortillas, warmed (flour or corn work for gluten-friendly indivduals)


  1. Preheat oven to 425 F and prep large baking sheet with parchment paper or lightly spray with oil
  2. Mix spices together (including a dash of salt & pepper) in a small bowl.
  3. Place chiken and veggies on pan. Sprinkle on spices and olive oil. Toss to coat and spresd evenly into single layer.
  4. Bake for 25 minutes, or until the chicken is completely cooked through! Add cilantro and lime join, and toss.
  5. Warm your tortillas, and serve!

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