Allergy-friendly 30 Minute Salsa Chicken Sheet Pan Dinner (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
With school nights in full swing--you need less dishes and a quick, easy and HEALTHY dinner to fuel you and your family. This southwestern sheet pan will do all of the above and easily can be doubled for leftover lunches. This Allergy-friendly 30 Minute Salsa Chicken Sheet Pan Dinner is free of: gluten, dairy, egg, soy, peanut and tree nuts. It's also top-8-free too for an easy chicken dinner! (This can also be Whole30 and Paleo if you omit the rice.)
  • 1 Tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • 1 and ½ teaspoons cumin
  • 1 teaspoon salt
  • 2-3 chicken breasts, butterflied or sliced thinly
  • 1 large red, yellow, orange and green bell pepper, sliced
  • half of a large red onion, sliced
  • 1 package of mushrooms, sliced
  • olive oil
  • salt and pepper to taste
  • salsa
  • cooked brown rice for serving, or if Whole30 or Paleo--omit
  • guacamole
  • cilantro
  • olives
  • fresh limes for squeezing
  • dairy-free cheese
  • green onion
  1. Preheat your oven to 400 degrees F and line a sheet pan with aluminum foil. Spray the aluminum foil with oil.
  2. Place your cut chicken breasts in the middle of the pan. Sprinkle heavily with your taco seasoning. This taco seasoning will make a lot, so save the rest in an air-tight container or baggie, and you can make this several more times!
  3. Bake the chicken for ten minutes.
  4. While it's baking, dice all of your vegetables and toss them with olive oil and salt and pepper.
  5. Pull the sheet pan out after ten minutes and arrange your vegetables around the chicken. Pour a generous amount of salsa on each of the chicken breasts as well. (Or, you can wait to add your salsa when it's all done--it just depends on if you want your salsa hot or cold.)
  6. Bake 10-15 minutes more, until chicken is done, and vegetables are tender.
  7. I like to move my sheet pan to the top drawer and put it on broil for 1-2 minutes to get a little char on my vegetables.
  8. Serve by placing the chicken and veggies in a bowl filled with cooked brown rice. Top with your desired toppings.
  9. Leftovers store great and make a yummy and easy lunch!
Taco seasoning adapted from All Recipes
Dinner idea adapted from The Wicked Noodle
Recipe by Allergy Awesomeness at