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If you’re in the mood for Mexican food, this sheet pan chicken fajitas recipe will satisfy your craving. Made with healthy ingredients including: chicken breast, bell peppers, and onions covered in tasty homemade fajita seasoning. Paleo, Keto, low carb, and Whole30 too!
WHY YOU’LL LOVE THESE SHEET PAN CHICKEN FAJITAS
This recipe uses one sheet pan from start to finish, for easy clean up!
It’s a healthy version of your favorite Mexican restaurant fajitas. This recipe is paleo, low carb, keto, and Whole30.
This fajita recipe is perfect for meal prep. Meal prep it with mixed greens to make a salad, or white rice to make a fajita bowl, etc.
Preheat oven to 425 degrees Fahrenheit. In a small bowl, mix together seasonings: paprika, chili powder, garlic powder, onion powder, cumin, and sea salt. Set bowl aside.
STEP 2: SLICE PEPPERS & ONIONS
Grab a cutting board and a sharp knife. Slice bell peppers into 1 inch strips, see how to cut one below ▼, and slice onion into 1/2 inch strips. Place on sheet pan. You do not need to oil or cover your sheet pan with foil or parchment paper.
STEP 3: SLICE CHICKEN BREAST
Slice chicken breast into 1 inch strips. Watch this video on how to slice chicken into strips for fajitas. When sliced, place on sheet pan.
STEP 4: TOSS
Drizzle oil onto the fajita mixture and toss. Sprinkle half of the seasoning mixture. Toss fajitas with tongs or your hands to evenly distribute seasoning. Sprinkle the other half of seasoning onto sheet pan and toss once more.
STEP 5: BAKE
Place sheet pan in preheated oven and bake for 20-25 minutes or until chicken is completely cooked through and the vegetables are tender. Top fajitas with lime and lemon juice, and garnish with cilantro.
Serve immediately or warm with grain free tortillas, in a salad with mixed greens, with a side of gluten-free white rice or by itself topped with guacamole.
HOW TO CUT A BELL PEPPER FOR FAJITAS
There are many ways to cut a bell pepper. This method is specifically for fajitas.
HOW TO REHEAT FAJITAS
To reheat fajitas, place them in a skillet on low heat with a little oil. You can also microwave the fajitas, but be cautious of the time so that you don’t overcook the chicken.
PREP FAJITAS AHEAD OF TIME
To prep this recipe ahead of time, cut the bell peppers, onions and chicken. Place the mixture in an air-tight glass container or zip lock bag. Keep in the fridge for up to 1 day. When you are ready to bake the fajitas, place them on the sheet pan and toss with oil and fajita seasoning.
HOW TO SLICE CHICKEN BREAST FOR FAJITAS
Slicing chicken breast for fajitas is easy! Watch this video to show you how.
MEAL PREP CHICKEN FAJITAS
Meal prep these chicken fajitas by storing them in an air-tight glass container for up to 5 days. Prep them with mixed greens to make a fajita salad, or white rice to make a fajita bowl.
TIPS AND VARIATIONS:
Serve fajitas with guacamole, pico de gallo, grain free tortillas, mixed greens, white rice, cauliflower rice, salsa, or other grilled vegetables.
Some good toppings for fajitas are: sliced avocado, guacamole, cilantro, limes or pico de galo.
Watch your oven time to make sure you don’t overcook the chicken. Chicken should be golden brown and at 165 degrees Fahrenheit when fully cooked.
Use different meats such as steak, or beef. Rump, skirt, or flank steak are said to be the best cuts for fajitas.
Buy grain free tortillas that are made with cassava flour or Siete Cassava Flour Tortillas. Stay away from those that are made out of corn, flour, or whole-grain tortillas. These are filled with processed ingredients. Check the ingredients before you buy!
If you’re in the mood for Mexican food, this sheet pan chicken fajitas recipe will satisfy your craving. Made with healthy ingredients including: chicken breast, bell peppers, and onions covered in tasty homemade fajita seasoning. Paleo, Keto, low carb, and Whole30 too!
Preheat oven to 425 degrees Fahrenheit. In a small bowl mix chili powder, garlic powder, onion powder, paprika, cumin, sea salt and black pepper. Set aside.
Place sliced bell peppers, onions, and chicken breast onto a sheet pan. Drizzle oil over the fajita mixture and toss. Sprinkle half of the seasoning mixture. Toss fajitas with tongs or your hands to evenly distribute seasoning. Sprinkle the other half of seasoning onto sheet pan and toss once more.
Bake for 20-25 minutes or until chicken is completely cooked through and the vegetables are tender. Top fajitas with lime and lemon juice, and garnish with cilantro.
Serve with: guacamole, pico de gallo, grain-free tortillas, mixed greens, white rice, cauliflower rice, salsa, or other grilled vegetables.
Reheat: Place fajita’s in a skillet on the stove to warm up before eating. Microwaving will work as well.
Meal prep: these chicken fajitas in an air-tight glass container for up to 5 days. Prep them with mixed greens to make a fajita salad, or white rice to make a fajita bowl, etc.
Don’t overcook the chicken: Watch your oven time to make sure you don’t overcook the chicken. Chicken should be golden brown and at 165 degrees Fahrenheit when fully cooked.
Prep ahead of time: cut all vegetables and chicken. Place in a air-tight glass container or ziplock bag and place in the fridge for up to 1 day. When you are ready to bake the fajitas, place them on the sheet pan and toss with oil and fajita seasoning.
Prep Time:10 minutes
Cook Time:20 minutes
Category:Main Dish
Method:Oven
Cuisine:Mexican
Nutrition
Serving Size:
Calories:286
Sugar:5.7 g
Sodium:889.9 mg
Fat:9.4 g
Carbohydrates:14.7 g
Protein:36 g
Cholesterol:110.3 mg
Keywords: sheet pan chicken fajitas, healthy chicken fajitas
