Keto Sheet-Pan Chicken Fajitas
Whip up these Keto Sheet-Pan Chicken Fajitas! This quick, one-pan recipe delivers sizzling chicken & colorful peppers for a flavorful, low-carb dinner.
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
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