Sheet Pan Fajitas
After you try this easy sheet pan fajitas recipe, you’ll never go back to making fajitas any other way! This meal is a perfect variation to your Taco Tuesdays and is packed with protein and nutrients from the bell peppers. Put the chicken and veggies in a wrap or throw on top of tortilla chips!
Sheet Pan Fajitas Ingredients:
- Chicken breast – to keep the protein high and the fat low, I prefer boneless, skinless chicken breasts. You’ll want to cut these in half horizontally, then slice them vertically to make the perfect strips.
- Oil – I prefer olive or avocado oil in this recipe. Both are high in monounsaturated fatty acids which are beneficial for heart health.
- Vegetables – You can’t have sheet pan fajitas without sliced red bell pepper, sliced yellow bell pepper, and sliced yellow onion! Not only bring flavor, but they’re packed with prebiotics and antioxidants.
- Seasonings – Chili powder, cumin, garlic powder, and salt bring the flavor to this recipe!
- Tortillas – You may use whichever kind you like. My favorite is Mission Carb Control Tortillas because they’re reasonable on calories and packed with fiber.
Instructions
Step 1: Preheat oven to 400 degrees. Coat large baking sheet with cooking spray.
Step 2: Cut chicken breasts in half horizontally, then slice crosswise into strips.
Step 3: Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
Step 4: Transfer the chicken and veggies to prepared large baking sheet (or two if needed) and spread in an even layer.
Step 5: Roast on the middle rack for 15-18 minutes. Switch oven over to broil for a few minutes for more roasted fajitas. Remove from oven.
Step 6: Serve the chicken and vegetables with warm tortillas. Top with lime wedges, cilantro, sour cream, avocado and/or pico de gallo if desired.
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tbsp extra virgin olive oil
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 3/4 tsp salt
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large yellow onion sliced
- 4 low carb tortillas
Instructions
- Preheat oven to 400 degrees. Coat large baking sheet with foil or cooking spray.
- Cut chicken breasts in half horizontally, then slice crosswise into strips.
- Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
- Transfer the chicken and veggies to prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15-20 minutes. For more roasted fajitas, turn broiler to high. Broil until the chicken is cooked through and vegetables are browning in spots, a few minutes longer.
- Serve the chicken and vegetables in warmed tortillas with optional toppings of lime wedges, cilantro, sour cream, avocado and/or pico de gallo if desired.
Nutrition
For Other Meals Ready in 30 Minutes or Less:
Echilada Skillet
