Sheet Pan Fajitas



  • 1lb. boneless, skinless chicken, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 orange bell pepper, sliced into thin strips
  • 1 large red onion, sliced into thin strips
  • 2 tbsp. olive oil
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • Salt and pepper, to taste
  • Juice of 2 limes
  • 8-10 small grain-free tortillas


  • 1 cup salsa
  • 1 cup of cashews


  1. Preheat the oven to 400°F.
  2. In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper.
  3. On a large sheet pan, toss the chicken strips, sliced bell peppers, and onion with the olive oil and the spice mixture until well-coated.
  4. Spread the chicken and vegetable mixture out in an even layer on the sheet pan.
  5. Roast the fajitas in the preheated oven for 20-25 minutes, stirring once or twice, until the chicken is cooked through and the vegetables are tender and lightly charred.
  6. While the fajitas are cooking, make the sauce. Place the cashews and salsa in a food processor and blend until smooth.
  7. Remove fajitas from the over. Squeeze the lime juice over the roasted fajitas and toss to combine.
  8. Serve the fajitas hot, with warm grain-free tortillas and sauce. Add your choice of toppings- we like fresh avocado or guacamole.


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