Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas

Simply layer the seasoned chicken over the sliced vegetables and 20 minutes later, dinner is served!

Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas

Serve with cauliflower rice.


These sheet pan chicken fajitas make life easy and delicious. Simply layer the seasoned chicken over the sliced vegetables and 20 minutes later, dinner is served! Ladle over cauliflower rice for a healthy low carb meal.

(2 votes, average: 5.00 out of 5)
Sheet Pan Chicken Fajitas


  • 1 small green pepper
  • 1 small red pepper
  • 1 small yellow pepper
  • 1/2 medium onion, thinly slices
  • 1/4 cup avocado or olive oil, divided
  • Salt and pepper
  • 1 1/2 to 2 lbs boneless, skinless chicken thighs
  • 3 tbsp taco seasoning


  1. Preheat oven to 400F.
  2. Cut the peppers and onions into thin slices and spread out on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with salt and pepper.
  3. Toss to combine and then spread out again.
  4. Slice the chicken thighs into thin strips. In a medium bowl, toss with the remaining oil and the taco seasoning. Arrange slices overtop the vegetables.
  5. Bake 20 to 25 minutes, until chicken is cooked through. Serve with cauliflower rice .

Yield: 6

Cholesterol: 106mg

Food energy: 196 kcal

Total fat: 13.37g

Calories from fat: 120

Carbohydrate: 3.66g

Protein per serving: 22.75g

Total dietary fiber: 1.13g

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CherylLaraLisaNanabellaLinda Recent comment authors
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Made this for dinner tonight. I used chicken tenders. it was so easy and delicious. I will be making this again!


We are new to low-carb eating and loved this recipe! It was easy and delicious served over zucchini tortillas. We’ll be keeping this on the menu for sure. Thanks! :)


I don’t eat thighs. Can I make this with chicken breasts?


Your recipes look outstanding but my son must stick to 1500 mg daily of sodium. Is there a reason you do not include sodium counts in your nutrition information?


Oh– I wanted to ask– since you are cutting the thighs into strips, do you use the bone and keep some meat on it or do you pull off all the meat from the bone and discard the bone. I ask because I usually cook either whole chicken or breast or drumstick. I thought people just cooked the whole thigh. Is it hard to cut the raw meat off the raw bone?


You can buy skinless boneless chicken thighs nowadays… but the raw meat is easily cut from a thigh bone too… to me, the extra cost for the skinless boneless is worth not having to do the labor…?


I thought you moved to Portland?

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