These quick and easy keto Sheet Pan Chicken Fajitas are a delicious spin on traditional fajitas. The perfectly spiced chicken thighs are crispy on the outside, while tender and juicy on the inside. Cooked with a medley of sliced peppers and onions. This dish can be ready and on the table in less than 30 minutes.
This recipe is from my book Dairy Free Keto Cooking. It has over 170 dairy free keto recipes and over 100 pages of resources. It contains everything you need to find ease and success living a keto lifestyle.
Ingredients in sheet pan chicken fajitas
How to make Sheet Pan Chicken Fajitas
Step by Step Instructions
STEP 1: Put the bell peppers, onion, garlic, 2 tablespoons of the oil, the lime juice, and 2 tablespoons of the seasoning in a large mixing bowl. Toss the vegetables until they are evenly coated. Lay the vegetables in a thin layer across a rimmed baking sheet.
STEP 2: Preheat the oven to 400°F. Season the chicken thighs on both sides with the remaining seasoning.
STEP 3: Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the chicken to the pan and sear on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this point.)
STEP 4: Transfer the chicken thighs to the sheet pan with the vegetables. Bake for 15 minutes, or until the chicken is cooked all the way through and the vegetables are tender. If desired, serve with lime wedges and garnish with cilantro or sliced green onions.
Recipe Tips and Variations
Frequently Asked Questions
Yes, you can make these sheet pan chicken fajitas in an air-fryer, but you may need to do them in batches. Cook the vegetables for 5 to 7 minutes at 375°F. Then cook the chicken thighs for 20 minutes, or until cooked all the way through.
I like to serve them with low carb tortillas, sour cream, cheese, guacamole, pickled jalapeños, and salsa
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