Gluten-Free Sheet Pan Chicken Fajitas with Mixed Veggies, Zesty Pico & Lime Crema


fresh ingredients


  • 12 oz
    chicken thighs
  • 6 pcs
    corn tortillas
  • 2 oz
    fajita seasoning
  • 4 oz
    lime crema
  • 8 oz
  • 2 oz
    red bell pepper
  • 2 oz
    orange/yellow bell pepper
  • 4 oz
  • 2 oz
    red onion
  • 4 oz
    refried beans
  • 1 oz

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet




cook along



Preheat broiler with a rack in the upper third;

Core & thinly slice all bell peppers;

Thinly slice mushrooms;

Peel & slice onions.

1Broil Vegetables

On a rimmed baking sheet, toss peppers, onions with a drizzle of olive oil & a generous pinch each of salt & pepper; arrange in a single layer. Broil on upper oven rack until vegetables are tender, about 5 minutes (watch closely as broilers vary).

2Prep Chicken

Pat chicken dry. Cut into bite size pieces. Transfer to a medium bowl & toss with drizzle of oil & fajita seasoning. 

3Broil Chicken

Once vegetables have broiled for 5 minutes, remove baking sheet from oven & carefully push vegetables to one half of the baking sheet. Place chicken on the other side of baking sheet. Broil on upper oven rack until vegetables are lightly charred, & chicken is cooked through, 3–5 minutes (watch closely).

4Prep Garnishes

Meanwhile, quarter lime. Coarsely chop cilantro leaves & stems. Set lime wedges & cilantro aside until ready to serve. 

5Toast Tortillas

Heat skillet over medium heat. Toast tortillas on both sides for 30 seconds or until dark in spots. Wrap in foil to keep warm. 


Serve tortillas filled with vegetables & chicken. Top fajitas with lime crema, salsa, chopped cilantro, & a squeeze of lime. Enjoy!