Sheet Pan Chicken Fajitas – an easy and delicious one pan dinner perfect for busy weeknights. Made in under 30 minutes with tender chicken, bell peppers with a homemade seasoning. Includes options for low carb, paleo, Whole30 and keto.
SHEET PAN CHICKEN FAJITAS
Quick and simple dinners are the ones our family loves the most especially during busy weeknights. Another family favorite? Fajitas!
This easy Sheet Pan Chicken Fajitas recipe is a spin off of our one pan steak and shrimp fajitas. My husband is obsessed with tacos, enchiladas and fajitas so you can usually find a variation of any of those on regular rotation around here. A few of his favorites include:
Everything for these sheet pan chicken fajitas cooks up on just one , and you can’t beat the easy clean up.
SO WHAT’S THE DIFFERENCE IS BETWEEN TACOS AND FAJITAS?
Fajitas and tacos are very similar and the main difference is the filling.
Fajitas are typically made with grilled or sauteed peppers and onions which are cut into strips.
Tacos are more like a sandwich and the filling can be made with just about anything. The vegetables are usually chopped or sliced and served raw as a topping.
REASONS WE LOVE WHOLE30 SHEET PAN CHICKEN FAJITAS:
- the chicken cooks up tender, juicy and flavorful and the whole meal comes together in around 30 minutes.
- full of flavor and perfect for Cinco de Mayo or anytime you’re craving a Mexican fiesta
- easily customize the vegetables with what you have on hand
- gluten free, dairy free, low carb, keto, paleo, diabetic and Whole30 friendly
INGREDIENTS FOR LOW CARB CHICKEN FAJITAS:
To make these easy chicken fajitas, you’re going to need:
- chili powder
- smoked paprika
- onion powder
- garlic powder
- fresh lime
- bell peppers – we like to use a mix of red, orange and green
- olive oil
- Low Carb Paleo Tortillas or Whole30 tortillas
HOW TO MAKE SHEET PAN CHICKEN FAJITAS
- MAKE THE SEASONING: Start off by mixing together the chili powder, cumin, smoked paprika, garlic powder and salt. If you have a favorite brand of fajita seasoning, you can certainly use that instead.
- MARINATE THE CHICKEN: Combine the 5 teaspoons of the seasoning along with and lime juice and pour into a large resealable bag. Press the bag into the chicken so the flavors have a chance to distribute evenly. Allow to sit while you prepare the vegetables.
- PREPARE THE VEGETABLES: Slice the onions and bell peppers into thin strips. Spread the vegetables onto one or two large baking sheets as needed. Drizzle with olive oil and 2 teaspoons of the reserved seasoning. Toss to coat well.
- Spread the chicken in a single layer onto the sheet pan(s), making sure not to overcrowd everything.
- COOK: Bake in preheated oven until vegetables are tender and the chicken is cooked through (chicken is done once it reaches 165 F.). If you like your vegetables a little bit more tender, you can add them in a few minutes before the chicken. To keep your vegetables on the crunchy side – bake them for a few minutes less.
- Serve with warm tortillas, an extra splash of lime juice, cilantro and any other toppings of your choice.
- For a low carb, keto version, you can use these low carb tortillas , coconut wraps, or serve over some lettuce or cauliflower rice.
TOPPING OPTIONS FOR FAJITAS:
Our favorite thing about making fajitas at home is definitely the fun toppings!
You can top and serve your shrimp fajitas with:
- pico de gallo
- sour cream
- chopped cilantro
- fresh lime wedges
WHAT IF I WANT TO MAKE PALEO CHICKEN FAJITAS?
The great thing about this easy recipe is that you can customize it according to your dietary needs. The recipe for the homemade fajita seasoning and marinade are already paleo, keto, low carb and Whole30 compliant.
All you have to do is make sure the toppings that you choose are Whole30 compliant.
So anything like cauliflower rice, lettuce wraps or spiralized vegetable noodles would be fine.
HOW TO MAKE KETO STEAK FAJITAS?
And if you’re following a low carb, keto or paleo diet, you can serve the fajita filling in coconut wraps, low carb tortillas, in lettuce wraps, on a bed of lettuce, cauliflower rice or zucchini noodles.
TIPS FOR MAKING THE BEST CHICKEN FAJITAS:
- add more chili powder and some red chili flakes if you prefer more heat
- save time by slicing the vegetables the night before
- combine the fajita seasonings ahead of time to have on hand
These easy Mexican fajitas would be a great make ahead meal on your meal prep Sunday.
Divide everything out into lunch containers to enjoy them throughout the week
More fajitas recipes you might like:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 - 1 teaspoon sea salt or to taste
- 1/4 - 1/2 teaspoon freshly ground black pepper or to taste
- 1/8 teaspoon cayenne pepper optional, or to taste
- 2 medium chicken breasts cut into 1/4" strips
- 4 medium bell peppers thinly sliced into strips
- 1 medium red onion thinly sliced into strips
- 3 Tablespoons olive oil
- 2 limes juiced, divided
- chopped fresh cilantro
- lime wedges
- sliced avocado
- warm tortillas flour or corn
Preheat oven to 400 degrees and grease a large baking sheet (mine was 18 x 13 - use two if necessary). For easier cleanup, you can also line with parchment paper or foil.
In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve 1 1/2 teaspoons for the vegetables.
In a large zip-top bag, add the chicken and drizzle with 1 1/2 tablespoons olive oil and juice from 1 lime. Add 5 teaspoons of the seasonings. Seal bag and press down to allow the flavors to meld. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight)
Slice bell peppers and onions into thin strips. Spread them in an even layer on the baking sheet (do not overcrowd - use two sheet pans if necessary). Drizzle with 1 1/2 tablespoons olive oil and season with remaining seasonings. Toss to coat well.
- Push the vegetables to the sides of the pan and add the chicken to the pan. Try not to overlap too much and keep everything in a single layer.
Bake in preheated oven for 17-22 minutes (flipping chicken and tossing vegetables halfway through) or until peppers are tender and chicken is cooked through and reaches 165 F. (You can remove vegetables first if chicken is not cooked yet).
Serve with warm tortillas with sliced avocado and your favorite toppings.
To bake tortillas: wrap in aluminum foil and add to the top rack of oven while the chicken is baking for about 5 minutes.
Nutrition information does not include toppings or tortillas