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Keto Sheet Pan Fajitas

Anna Hunley
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Course Mexican
Servings 4 servings
Calories 319 kcal

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.

Nutrition

Serving: 1gCalories: 319kcalCarbohydrates: 5.5gProtein: 34gFat: 18.7gFiber: 1.8g
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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