Recipes

Sheet Pan Chicken Fajitas

These quick and easy keto Sheet Pan Chicken Fajitas are a delicious spin on traditional fajitas. The perfectly spiced chicken thighs are crispy on the outside, while tender and juicy on the inside. Cooked with a medley of sliced peppers and onions. This dish can be ready and on the table in less than 30 minutes.

a sheet pan meal with crispy chicken thighs, peppers, onions, lime wedges, and cilantro

Ingredients in sheet pan chicken fajitas

Ingredient Notes

  • Chicken: For this sheet pan chicken fajita recipe, I took a less traditional route and used skin-on, bone-in chicken thighs. The chicken is crispy on the outside and perfectly tender and juicy on the inside. But you could also use boneless chicken thighs, chicken breast, or even shredded rotisserie chicken. Just adjust the cooking time accordingly. (more keto chicken recipes)

  • Seasoning: For this recipe you can use taco seasoning, fajita seasoning, or any Mexican blend of spices you may have on hand.

  • Bell Peppers: I like to use a medley of red, yellow, orange and green bell peppers, but you can certainly use all of one color, or whatever you have on hand.

  • Onions: For this recipe I used sweet white onions, but this is also delicious with red onions, or even with some of my Pickled Red Onions.

How to make Sheet Pan Chicken Fajitas

Step by Step Instructions

STEP 1: Put the bell peppers, onion, garlic, 2 tablespoons of the oil, the lime juice, and 2 tablespoons of the seasoning in a large mixing bowl. Toss the vegetables until they are evenly coated. Lay the vegetables in a thin layer across a rimmed baking sheet.

STEP 2: Preheat the oven to 400°F. Season the chicken thighs on both sides with the remaining seasoning.

STEP 3: Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the chicken to the pan and sear on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this point.)

STEP 4: Transfer the chicken thighs to the sheet pan with the vegetables. Bake for 15 minutes, or until the chicken is cooked all the way through and the vegetables are tender. If desired, serve with lime wedges and garnish with cilantro or sliced green onions.

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 4 days.

  • Reheating: I recommend reheating in a skillet on the stove-top, or in an air fryer so that you can get the chicken nice and crispy again.

  • Serving suggestions: I like to serve these keto chicken fajitas with tortillas, sour cream, cheese, salsa, and guacamole.

  • Swap out the protein: These are also delicious made with steak or shrimp.

  • Add more veggies: In addition to the peppers and onions, I also like to add mushrooms, shredded Brussels sprouts or even cabbage.

  • Spice it up: For an extra kick, try adding some of my Pickled Jalapeños.

  • Sauce it up: Serve these sheet pan chicken fajitas with a side of my Homemade Taco Sauce. Alternatively, you could marinate the chicken thighs in the sauce instead of coating them in seasoning.

  • Add fruit: If you are not concerned with keeping this low carb, it is delicious served with some fresh Pineapple Salsa.

Frequently Asked Questions

Can this be made in the air fryer?

Yes, you can make these sheet pan chicken fajitas in an air-fryer, but you may need to do them in batches. Cook the vegetables for 5 to 7 minutes at 375°F. Then cook the chicken thighs for 20 minutes, or until cooked all the way through.

What should I serve with these sheet pan chicken fajitas?

I like to serve them with low carb tortillas, sour cream, cheese, guacamole, pickled jalapeños, and salsa

Other Recipes You Might Enjoy

  • Sheet Pan Chicken Fajitas
  • Keto Bacon Cheeseburger Pizza
  • Keto Lasagna Soup
  • Bacon Cheeseburger Salad

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Sheet Pan Chicken Fajitas



  • Author:
    Kyndra Holley

  • Total Time:
    45 minutes

  • Yield:
    4 servings

  • Diet:
    Diabetic


Print Recipe


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Description

These quick and easy keto Sheet Pan Chicken Fajitas are a delicious spin on traditional fajitas. The perfectly spiced chicken thighs are crispy on the outside, while tender and juicy on the inside. Cooked with a medley of sliced peppers and onions. This dish can be ready and on the table in less than 30 minutes. 


Ingredients

  • 1 medium red bell pepper,
  • seeded and sliced
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium green bell pepper, seeded and sliced
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons avocado oil or olive oil, divided
  • 1 tablespoon fresh lime juice
  • 4 tablespoons Fajita Seasoning or Taco Seasoning
  • 8 bone-in, skin-on chicken thighs (about 2 pounds) (I get my organic, free range chicken here)
  • 1 lime, cut into wedges, for serving (optional)
  • Handful of torn fresh cilantro, or 2 green onions, sliced, for garnish (optional)

Instructions

  1. Put the bell peppers, onion, garlic, 2 tablespoons of the oil, the lime juice, and 2 tablespoons of the fajita seasoning in a large mixing bowl. Toss the vegetables until they are evenly coated. Lay the vegetables in a thin layer across a rimmed baking sheet.
  2. Preheat the oven to 400°F.
  3. Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs on both sides with the remaining seasoning. Add the chicken to the pan and sear on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this point.)
  4. Transfer the chicken thighs to the sheet pan with the vegetables. Bake for 15 minutes, or until the chicken is cooked all the way through and the vegetables are tender. If desired, serve with lime wedges and garnish with cilantro or sliced green onions.

Notes

  • Net carbs per serving: 5.5g
  • Storage: Store leftovers in the refrigerator for up to 4 days. 
  • Reheating: I recommend reheating in a skillet on the stove top, or in an air-fryer so that you can get the chicken nice and crispy again. 
  • Chicken: You can also use boneless chicken thighs, chicken breasts, or even shredded rotisserie chicken. You will just need to adjust the cook time accordingly. 
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Sheet Pan Meals
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 chicken thighs and ¼ of the veggies
  • Calories: 489
  • Fat: 23g
  • Carbohydrates: 7.6g
  • Fiber: 2.1g
  • Protein: 54g

Keywords: keto sheet pan meals, low carb sheet pan meals, paleo sheet pan meals, whole30 sheet pan meals, sheet pan chicken recipes, sheet pan chicken fajitas, keto fajitas, low carb fajita, keto chicken fajitas

The post Sheet Pan Chicken Fajitas appeared first on Peace Love and Low Carb.

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