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Keto Sheet-Pan Chicken Fajitas

Avatar photoRhonda Cawthorn
All the flavor of sizzling restaurant fajitas, none of the hassle—this one-pan keto dinner is quick, colorful, and downright delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 225 kcal

Ingredients
  

  • 1 1/2 boneless chicken breasts about 3 large pieces
  • 5 ounces yellow bell pepper about 1 medium sized pepper
  • 5 ounces red bell pepper about 1 medium sized pepper
  • 5 ounces green bell pepper about 1 medium sized pepper
  • 1/4 cup avocado oil
  • 3 teaspoons hot sauce
  • 1 teaspoon lime juice
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 garlic cloves chopped
  • 1 teaspoon sweetener
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika

Instructions
 

  • Slice chicken breasts into very thin strips lengthwise. Cut each strip in half lengthwise again. Imagine the thickness of fajitas from Mexican restaurants when you’re cutting.
  • Slice the peppers into thin strips.
  • In a measuring cup, combine all remaining ingredients and whisk together to create the marinade
  • Place the peppers and chicken strips in a large bowl or Ziploc bag. Pour the marinade on top and refrigerate 30 minutes (up to overnight).
  • Preheat oven to 425°F.
  • Using a baking sheet with a roasting rack on top, spread the pepper and chicken mixture in an even layer.
  • Bake for 15 minutes, then put under the broiler for 5 minutes to crisp up the edges before serving.

Nutrition

Calories: 225kcalCarbohydrates: 9gProtein: 10gFat: 18gSaturated Fat: 3gSodium: 694mgFiber: 2g
Keyword keto chicken fajitas, keto chicken tacos, keto fajitas, keto sheet pan fajitas, keto sheet pan meal, keto sheet pan tacos, keto tacos
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