Healthy Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas made with seasoned chicken and vegetables, all roasted together for an easy family dinner.
Ingredients
- 2 ½ pounds chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tablespoons olive oil
- 12 low carb tortillas
Instructions
- Preheat oven to 375°F and prepare a sheet pan with parchment paper or light grease.
- In a large bowl, combine the chicken, olive oil, and all spices. Toss until the chicken is fully coated.
- Add the sliced peppers, onion, and minced garlic to the bowl. Mix again so everything is evenly combined.
- Spread the mixture out on the sheet pan in a single layer. Bake for 30–35 minutes until the chicken is cooked through and lightly browned.
- Warm the tortillas, then fill with the chicken and vegetable mixture. Add toppings like lime juice, avocado, sour cream, cheese, and cilantro before serving.
Notes
- Slice vegetables evenly so they cook at the same rate.
- You can double the recipe using two sheet pans.
- Store leftovers in the fridge for up to 3 days.
- Swap chicken for steak or shrimp if needed.
Nutrition
Serving: 1 | Calories: 145kcal | Carbohydrates: 4g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 783IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
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