Elevate your keto taco night with these Keto Sheet-Pan Chicken Fajitas. Maximum flavor with minimal effort in this easy keto sheet-pan dinner made with clean ingredients!
Mexican food is my all time favorite food! Gimme allllll the queso, salsa, and guac you got! I’ve truly never met a taco I didn’t like. That’s why I made these keto sheet pan fajitas. I’m just trying to do my part and spread that taco love, y’all. It comes as no surprise that we eat tacos all the time in our house.
Normally I fix my low-carb beef tacos or chicken tacos but there are times when I’m more in a fajita mood.
I love the combination of spices, peppers, and meat in fajitas.
Ingredients
- 1.5 boneless chicken breasts (about 3 large pieces)
- 5 oz yellow bell pepper (about 1 medium-sized pepper)
- 5 oz red bell pepper (about 1 medium-sized pepper)
- 5 oz green bell pepper (about 1 medium-sized pepper)
- 1/4 cup avocado oil
- 3 tsp hot sauce
- 1 tsp lime juice
- 1 tsp cumin
- 1 tsp salt
- 2 garlic cloves, chopped
- 1 tsp sweetener
- 1/4 tsp chili powder
- 1/4 tsp 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 Zip-Loc bag. Pour the marinade on top and refrigerate 30 minutes (up to overnight).
- Preheat oven to 425 degrees.
- Using a baking sheet with a roasting rack on top, spread pepper and chicken mixture in an even layer.
- Bake 15 minutes.
What To Serve With Your Fajitas
If you want to serve these with tortillas, I have the recipe for you. Try Keto Tortillas (1.9 grams of Net Carbs – Vegan & Gluten Free). I then serve these fajitas on top of a bed of Mexican Cauliflower Rice and then drizzle some queso and hot sauce on top. You can also add some of my Low-Carb Chipotle Lime Mexican Coleslaw. Might I also suggest my Keto Tortilla Chips (Low Carb & Gluten Free) — it makes for a nice side. Oh, and you can’t forget about the guacamole or avocado! If low-carb tortillas are your thing, you could make fajita quesadillas, enchiladas, or even burritos.
FAQs
Yes, fajitas are typically fried in a cast-iron skillet, which gives them those nice crispy edges. I made these keto fajitas on a sheet pan in my oven because some days I just don’t have it in me to stand over a stove. You could definitely make these keto fajitas in a skillet if you feel up to it, though!
You’ll want to put the meat and peppers on a rack on your sheet pan so that the juice and fat can drip down.
Me too! So I throw these under the broiler after they’re finished cooking.
I use Cholula. A popular one, so you shouldn’t have any issues finding it.
How To Store Sheet-Pan Fajitas
Let them cool completely. Put the fajitas in a resealable bag or an airtight container then into the fridge it goes where it can be kept for up to 4 days. You can also freeze the fajitas for up to 3 months. When it comes time to eat them, you can either microwave them or put them in the oven at 350°F. To combat the chicken drying out while reheating them, add either a sprinkle of water or oil.
Keto Sheet Pan Fajitas
Ingredients
- 1.5 boneless chicken breasts about 3 large pieces
- 5 oz yellow bell pepper about 1 medium sized pepper
- 5 oz red bell pepper about 1 medium sized pepper
- 5 oz green bell pepper about 1 medium sized pepper
- 1/4 cup avocado oil
- 3 tsp hot sauce I used Cholula
- 1 tsp lime juice
- 1 tsp cumin
- 1 tsp salt
- 2 garlic cloves chopped
- 1 tsp sweetener
- 1/4 tsp chili powder
- 1/4 tsp 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 ziplock bag. Pour the marinade on top and refrigerate 30 minutes (up to overnight).
- Preheat oven to 425 degrees.
- Using a baking sheet with a roasting rack on top, spread pepper and chicken mixture in an even layer.
- Bake 15 minutes. Put under broiler for 5 minutes to crisp up edges.
Brie Wells
Saturday 2nd of March 2019
I just made this with shrimp and it was delicious! A little too spicy for my little ones but my husband and I loved it! I would definitely make it again.