These easy Sheet Pan Chicken Fajitas are a one-pan meal you'll fall in love with! Fresh veggies and juicy chicken are flavored with a smoky, spicy seasoning blend, roasted in the oven, then loaded into your favorite tortilla wrappings. They're gluten-free, dairy-free, keto, low carb, keto and Whole30-friendly.
Preheat oven to 400°F. Line a large baking sheet (use two if necessary) with parchment paper or grease with oil spray.
In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve about 1 teaspoon for the vegetables.
Add the chicken to a large bowl or place in a large zip-top bag. Drizzle with 1 tablespoon of oil and lime juice. Add 5 teaspoons of the seasonings. Toss to coat well or seal the bag while pressing down. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight)
Spread the bell peppers and onions into an even layer on the baking sheet being careful not to overcrowd the pan.
Drizzle with 1 1/2 tablespoons olive oil and season with the remaining seasonings. Use hands or tongs to toss and coat well.
Bake in the preheated oven for 17-22 minutes (flipping chicken and tossing vegetables halfway through) or until peppers are tender and chicken is cooked through and reaches 165°F. You can remove vegetables first if the chicken is not fully cooked yet.
Serve in warmed tortillas of choice or over cauliflower rice, jicama wraps, lettuce wraps in a salad along with sliced avocado and your favorite toppings.