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Low FODMAP Sheet Pan Chicken Fajita Bowls
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Low FODMAP | Recipe


  • 2 teaspoons low FODMAP taco seasoning (or make your own)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons garlic-infused olive oil
  • 1.5 medium green bell peppers, seeds removed and sliced // about 1.5 cups or 225 grams of sliced green bell pepper
  • ½ medium red bell pepper, seeds removed and sliced // about ½ cup or 75 grams of sliced red bell pepper
  • 1 to 1.25 pounds boneless, skinless chicken thighs, thinly sliced across the grain
  • 2 cups cooked brown rice


  1. Preheat oven to 425°F. Coat a large sheet pan with nonstick cooking spray.
  2. In a large bowl, whisk together taco seasoning, lime juice, and garlic-infused oil. Add bell pepper slices and chicken pieces. Toss until the chicken and peppers are well-coated and the seasoning is evenly distributed.
  3. Spread the chicken and veggie mixture onto the prepared sheet pan, arranging in a single even layer.
  4. Bake for 8 minutes. Stir the chicken and pepper slices. Then, bake for an additional 7-8 minutes or until the chicken is completely cooked and the veggies are fork-tender.
  5. Serve warm over cooked brown rice. Garnish with optional green onion tops (green parts only), cilantro, and lime wedges.
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