Sheet Pan Chicken Fajitas (Low-Carb, Keto, Paleo, Whole30)

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Want a recipe to make the EASIEST chicken fajitas ever?

Oh boy, do I have one for you! You are going to LOVE my easy one-pan chicken fajitas!

I’m not kidding when I say this is EASY.

Grease pan. Place chicken. Season. Place veggies. Season. Bake…. done!

This recipe for the fajita seasoning is so flavorful, I like to eat it without any tortillas, just as is.

If you are low-carb, but still enjoy dairy, I have added cheese to the recipe. Just omit cheese if you are Paleo or Whole30.

And the combination of possible toppings are endless:

• Sour cream
• Guacamole
• Salsa
• Squeeze of lime juice
• More cheese!
• Cilantro

…. Or you can place it on top of a bed of greens and turn it into a delicious salad! Or use cauliflower rice to eat it more like a stir-fry.

If you’re looking for an easy one-pan chicken fajitas recipe, give this one a try tonight!

Print Recipe

Sheet Pan Chicken Fajitas (Low-Carb, Keto, Paleo, Whole30)

Super easy one-sheet chicken fajitas are a super easy meal, perfect for those on a low-carb diet (Paleo, Whole30, Keto).

Calories: 190

Author: Laurie Cromie, Barivangelist.com

Ingredients

• 1 Tbsp olive oil
• 1 lb chicken cutlets or breast cut into strips
• 1 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 2 bell peppers any color, de-seeded and thinly sliced
• 1/2 large onion thinly sliced
• 1 cup shredded cheese Monterrey Jack is recommended!, omit for Paleo and Whole30 plans.

Optional Toppings (will change nutrition values):

• Guacamole
• Sour cream omit for Paleo and Whole30
• Salsa check ingredients for sneaky added sugar!
• Fresh lime wedges
• Freshly chopped cilantro
• More cheese!
• Low-carb tortillas
• Lettuce leaves for creating wraps
• Bed of greens to make this into a salad
• Riced cauliflower to make it a stir-fry style dish

Instructions

• Preheat  oven to 400 degrees F.
• Use olive oil to grease a large baking sheet.
• Arrange chicken cutlets into a single layer on the sheet.
• In a bowl, combine all spices together and evenly sprinkle one half of the spice mixture over the chicken cutlets.
• On top of the chicken, spread out another layer of bell peppers and onions. Sprinkle the second half of the spice mixture over the bell peppers and onions.
• If you are using cheese, sprinkle cheese over entire pan.
• Bake in oven until peppers and onions have softened, and the chicken is cooked through, about 20 to 25 minutes.
• Remove from oven and serve hot.

Nutrition

Serving: 6g | Calories: 190kcal | Carbohydrates: 3g | Protein: 23g | Fat: 11g