Sheet Pan Chicken Fajitas

• total time: 30 minutes

Ingredients

2 large bell peppers, sliced 1/2 inch thick (I used 3 small)

1 red onion, halved and sliced 1/2 inch thick

1 1/2 pounds boneless, skinless chicken thighs

2 tablespoons avocado oil

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon smoked paprika

1/2 teaspoons chili powder

1/2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon pepper

For serving: almond or cassava flour tortillas, guacamole, chopped fresh cilantro

Directions

Preheat the oven to 425ºF

Add the bell peppers and onions to a large sheet pan along with the chicken thighs (you may need to use two sheet pans so as not to overcrowd the pan)

In a small bowl, combine the spices, salt and pepper. Drizzle the bell peppers, onions, and chicken with avocado oil and seasoning with the spice mixture, using your hands to work the seasoning into the veggies and chicken.

Bake for 30 minutes. Slice the cooked chicken into 1/2 inch strips and serve the chicken and bell peppers with gluten-free tortillas, guacamole, salsa, and cilantro.

Enjoy!

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