Chicken Main Dishes Recipes

Sheet Pan Chicken Fajitas (AIP)

Looking for a nightshade-free, AIP-compliant sheet pan chicken fajitas? I’ve got you covered here… using one of my favorite fall vegetables as a stand-in for the more traditional yellow bell pepper! This is a super easy recipe, perfect for weeknight cooking. There is a little bit of prep time required, but that could be easily be done ahead of time so you can still get dinner with a minimum amount of time and work.

They are pictured above served with some homemade cassava flour tortillas, which are entirely optional but add a nice touch of “normalcy” to a restricted healing diet that is so welcome.

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Tips for cassava flour and cassava tortillas

You can buy cassava flour tortillas now in some stores, but make sure you carefully read the ingredient label. If it says it includes xanthan gum, it is NOT AIP compliant. I don’t actually recommend anyone with an inflammatory bowel disease like Crohn’s disease or ulcerative colitis consume xanthan gum on a regular basis, so your best bet may be to learn how to make your own tortillas.

I recommend Otto’s Naturals Cassava Flour – it’s the only brand I’ve found be consistently reliable and therefore, the only brand I recommend. You can order it online from the manufacturer or through ShopAIP, or you may be able to find it in your local grocery store.

For making the tortillas, I keep it simple and usually just use the recipe on the back of the Otto’s flour bag. If you don’t have that handy, here is a link.

You don’t need any special equipment to make cassava flour tortillas, but a proper tortilla press will make them turn out more consistently round and make the whole process just a bit easier. This is the one that I have.

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AIP Reintroduction Ideas

This recipe for chicken fajitas as written is compliant with the elimination phase or the autoimmune protocol (AIP), but you can easily adapt if you are ready to expand your horizons. Here are just a few ideas…

  • Season chicken and vegetables with 1/4 teaspoon ground black pepper (stage 1) or swap cumin (stage 1) for the cinnamon in step 2.
  • Serve with tortillas made from seeds or nut flour (stage 2).
  • Use a yellow bell pepper instead of delicata squash (stage 3).
  • Serve with cheese or sour cream (stage 3).
  • Add 1/4 teaspoon cayenne pepper (stage 4) in step 2.
  • Serve with corn tortillas (stage 4).

Do you need a refresher on the reintroduction stages and the best way to test these foods? Check out this blog post by my friend and mentor Angie Alt – Reintroductions on AIP: The Definitive Guide.


AIP Sheet Pan Chicken Fajitas Recipe

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Sheet Pan Chicken Fajitas (AIP)

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  • Author: Jaime Hartman
  • Total Time: 40 mins
  • Yield: 4 servings 1x


Delicata squash stands in for the normal bell peppers to make a nightshade-free fajita! Use a wire rack to elevate these sheet pan tortilla fixings and get them nice and browned.


  • 1 pound boneless skinless chicken thighs, cut into strips
  • 1 small white onion, peeled and sliced pole-to-poll
  • 1 small delicata squash (less than 1 pound)
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons oregano
  • 2 limes
  • 3 tablespoons avocado oil
  • 1 avocado, peeled and sliced
  • fresh cilantro (optional)
  • cassava flour tortillas (optional, for serving)


  1. Cut chicken and onion as indicated. Cut delicata squash in half lengthwise so you can scoop out the seeds. Then cut into pieces to roughly match the size and shape of the chicken thigh pieces and onion slices. Place all into a shallow dish or bowl.
  2. Combine salt, onion and garlic powder, ginger, cinnamon, oregano, juice from limes, and avocado oil. Pour over chicken, onion, squash mixture and toss to coat evenly.
  3. Allow to marinate for 1 hour (if you are making your own homemade cassava flour tortillas, now is the time to do it!).
  4. Heat oven to 450° F. Put a wire rack on a sheet pan and then spread chicken, onion, squash mixture evenly over.
  5. Bake in oven for 10 minutes, then remove from oven and toss and rotate all pieces.
  6. Switch oven to broil with rack about 4 inches from broiler element, and return pan to oven for 5-10 minutes.
  7. Watch carefully and remove early if you see burning.
  8. Serve with avocado slices, tortillas if desired, and a sprinkle of cilantro.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Entree
  • Cuisine: Mexican

Have a bag of cassava flour and not sure what else to do with it? Check out this round up post!

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