Sheet Pan Fajitas

Kristie Sullivan

GROWING UP KETO

5 from 1 vote

Print Recipe

Course Main Course

Cuisine Mexican

Servings

Calories 448 kcal

Ingredients

1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts sliced into strips
2 cups bell peppers sliced, any color
1 large onion quartered and thinly sliced
2 cloves garlic minced
1/4 cup olive oil plus more for the pan
2 tablespoons lime juice
Fresh cilantro leaves for garnish

Instructions

Preheat the oven to 400°F. Grease a large rimmed baking sheet generously with olive oil.
Mix the spices and salt in a small bowl and set aside.
Put the chicken strips, bell peppers, onion, garlic, oil, and lime juice in a large bowl and mix to distribute the oil and lime juice thoroughly. Sprinkle in the spice mix and toss to coat the chicken and vegetables.
Spread the chicken and veggies on the greased baking sheet in a single layer. Bake for 20 to 25 minutes, stirring halfway through the baking time, until the chicken is cooked through and tender. If you enjoy a little char on your fajitas, you can place the pan under the broiler for 3 to 5 minutes before serving.
Garnish with cilantro and serve.
Refrigerate leftovers for up to 5 days, or freeze for up to a month. The leftovers taste even better!

Notes

Use beef instead of chicken for variety. Sirloin steak strips cook a bit faster than chicken, so I generally don’t mix the two meats. The beef is typically cooked and tender after 14 to 17 minutes.

Nutrition

Nutrition Facts

Sheet Pan Fajitas

Amount per Serving

Calories

448

% Daily Value*

Fat

21.6

Carbohydrates

5.4

Fiber

2.3

Protein

41.1

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Cooking Keto with Kristie

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