Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are one of my favorite low carb Mexican foods! Nutrition information is based on the fajitas only and does not include values for any toppings or cauliflower rice.

Course Chicken

Cuisine Mexican

Keyword sheet pan chicken fajitas

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 289kcal

Author Karly Campbell

Equipment

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.

Video

Notes

There are many brands of low carb tortillas. We like Mission brand or Ole Extreme best.

These are also delicious as a bowl over cauliflower rice. We love our blend of seasonings used here, but you could also use a packet of fajita seasoning to save time, if desired.

Nutrition