Sheet Pan Chicken Fajitas are an easy and nutritious way to get Mexican flavor on the table. These keto fajitas can be served over our cilantro lime cauliflower rice for a tasty twist on a burrito bowl or in your favorite low carb tortillas.
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I am generally not one of those girls who says, “I don’t know, what you do you want?” when asked where to go for dinner.
My reply is nearly always, “Oh, there’s this great Mexican place down the road.”
Low carb Mexican food can be pretty easy to find when eating out, so it’s always a good choice for me and I usually go for fajitas. Protein, veggies, and loads of toppings…yum!
These sheet pan chicken fajitas aren’t quite the same as what they serve in the Mexican joints, but they’re GOOD.
Like our sheet pan shrimp fajitas, everything bakes up on one pan for minimal clean up and the flavors are outstanding. Of course, we also make our crockpot chicken fajitas on busy nights when we want to walk in to dinner being done for us.
Keto Mexican Food:
We love eating out at Mexican restaurants and here are a few of our faovrite orders:
Guac is low carb. Order it and put it on your entire meal.
Pollo Asada is a good choice – it’s just grilled chicken, but it’s good grilled chicken. Might not hurt to ask if there is sugar in the marinade though. Top it with queso and guac.
Taco salads are always a win, just skip any beans or tortilla that might come along with it.
And, obviously, steak or chicken fajitas are my favorite choice. Smother them in queso, guac, and sour cream. So good!
What keto Mexican food do you order when you go out to eat?
- Convenient: Sheet pan meals make dinner so quick and easy! You’ve got pretty much your whole meal cooking all at once which also makes for easy clean up.
- Customize: Like any good fajita or taco recipe you can customize these with all your favorite toppings! Or change up spices to make the seasoning more to your taste. You can even use other veggies, or try this with steak!
Sheet Pan Fajitas Ingredient Notes:
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Chicken Breasts – We slice chicken breasts into thin strips for this recipe. Chicken thighs also work well, if you prefer dark meat.
Peppers & Onion – Thin slices or strips of bell pepper and onion are the classic veggies of choice for making fajitas! You can use any color of bell pepper or variety of onion that you prefer for the fajita veggies.
Avocado Oil – For drizzling over the chicken and then topping with the seasoning so it’ll bake up nice and crispy with lots of flavor! You can swap this with any neutral flavored oil.
Homemade Fajita Seasoning – I’m using a quick blend of seasonings for these chicken fajitas! A bit of chili powder, ground cumin, paprika, garlic powder, onion powder, and kosher salt. You can adjust these to your taste!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
How To Make Fajita Seasoning:
Those packaged seasoning mixes are often full of fillers and thickening agents like cornstarch. Skip that whole thing and whip up your own.
I just mix together some chili powder, cumin, paprika, garlic powder, onion powder, and salt. You can add in a little chipotle powder if you like your sheet pan chicken fajitas a little on the spicy side.
This homemade fajita seasoning mix is quick and easy and you can use it in other recipes too!
How To Make Keto Chicken Fajitas:
- Slice – Slice the peppers, onion, and chicken into thin strips.
- Arrange – Arrange the vegetables and chicken on a sheet pan and toss them all in oil.
- Season – Sprinkle on the homemade fajita seasoning, making sure to coat everything well.
- Bake – Pop the sheet pan in a 400 degree oven and roast until the veggies are tender and the chicken is cooked through and is at least 165 degrees – about 25 minutes. Serve it hot and sizzling right from the oven!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
What To Serve With Sheet Pan Chicken Fajitas:
Serve these fajitas in a bowl atop my cilantro lime cauliflower rice, add a side of homemade keto guacamole or sliced avocado, a little cheese, and some sour cream. This is some good low carb Mexican food right here. 🙂
You can use any low carb fajita toppings that you’d like here so feel free to customize with all your favorites! Fresh cilantro, fresh lime juice or lime wedges are all good choices too.
Of course, low carb tortillas are also easy to find these days. We love Mission brand and Ole Extreme tortillas. I don’t eat them every day, but they make a nice treat that I don’t feel too bad about.
If you love Mexican flavors, try my avocado deviled eggs and Mexican meatballs too!
FAQ’s:
You can keep any leftover chicken and fajita vegetables stored in an airtight container in your refrigerator for about 3 to 4 days.
Nope! The fajita seasoning has chili powder in it, but that’s not very spicy. If you like it spicy you could mix in some chipotle powder or cayenne powder to turn up the heat.
Red bell peppers are higher in carbs than the green variety but not by very much. It’s a pretty minor difference and I personally prefer the taste of red bell peppers and yellow bell peppers. Use any color you want!
MORE SHEET PAN MEALS!
- Greek Sheet Pan Chicken
- Sheet Pan Shrimp Fajitas
- Sheet Pan Chicken Thighs
- Sheet Pan Breakfast Bake
- Sheet Pan Chicken and Brussels Sprouts
- Sheet Pan Pork and Veggies
Sheet Pan Chicken Fajitas
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 bell peppers
- 1 yellow onion
- 2 tablespoon avocado oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 lime
Instructions
- Preheat oven to 425 degrees.
- Slice the chicken into ½ inch thick strips. Slice the peppers and onions into strips.
- Place the chicken and vegetables on a sheet pan and drizzle liberally with avocado oil.
- Mix together the spices and sprinkle evenly over the chicken and vegetables. Toss to coat.
- Bake for 15 minutes or until chicken is cooked through and vegetables are tender.
- Slice the lime in half and squeeze the juice over the chicken and vegetables. Toss to coat.
- Serve with low carb tortillas or over a bed of cilantro lime cauliflower rice. Top with your favorite toppings, such as sour cream, guacamole, sliced avocado, or shredded or crumbled cheese.
Tips & Notes:
Nutrition Information:
This recipe was originally published in 2018. It was updated with new photos in February 2024. Original photo below:
Ivory says
This looks so tasty delicious, and I can’t wait to make it. Yum!