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!

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

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• Author: Laurie Cromie, Barivangelist.com

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Description

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

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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

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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 Size: 6
• Calories: 190
• Fat: 11 g
• Carbohydrates: 3 g NET
• Protein: 23 g