Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These easy chicken fajitas are oven-baked on one sheet pan, making this recipe a breeze. Chicken breasts are seasoned then baked until tender. Completing this meal are juicy veggies like bell peppers and onions, and roasted browned garlic cloves. Keto, low carb, and paleo.

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Ingredients

For Vegetables:

• 3 bell peppers (1 green, 1 red, 1 orange), cut into 1/2 inch wide strips
• 1 medium red onion, cut into 1/2 inch thick rings
• 5 cloves garlic, sliced lengthwise
• 1 tbsp olive oil
• 1 tsp table salt
• 1/2 tsp ground black pepper

For Chicken:

• 1 1/2 lb boneless skinless fresh chicken breasts, patted dry with paper towels and cut widthwise into thin 1/4 to 1/2 inch slices
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp table salt
• 1/2 tsp ground black pepper

Optional, For Serving:

• warmed low carb tortillas (such as Mission or Kroger brands)
• lime wedges
• sour cream
• guacamole

Instructions

1. Move an oven rack to the lower-middle position of the oven, and preheat to 475 F.
2. On an unlined baking sheet (I use an 11×17 inch rimmed baking sheet), spread out bell pepper strips, onion rings, and garlic slices. Evenly sprinkle 1 tsp salt and 1/2 tsp pepper over them, then drizzle 1 tbsp olive oil on top. Toss everything together directly on the baking sheet until well-seasoned, and spread them out in an even layer.
3. Bake the vegetables for 10 minutes. Proceed to the next step while waiting for them to bake.
4. In a small bowl, stir together 1 tbsp chili powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp pepper until well-mixed. In a medium bowl, toss the chicken slices with the seasoning mix until well-coated (tongs are useful for this).
5. When the vegetables have finished baking, remove the baking sheet from the oven. Use a spatula to scrape along the bottom of the baking sheet to loosen the vegetables and flip them over. Spread them out again. Evenly distribute the seasoned chicken slices over the vegetables, laying them down in a single layer (I use tongs for this as well).
6. Return the baking sheet to the oven, baking until the chicken is cooked through, 5 to 7 minutes.
7. Serve the chicken and vegetables while hot, along with optional serving ingredients listed above (note that the optional serving ingredients aren't included in nutrition estimate below).
8. Reheating: Heat leftovers in a pan on the stovetop until warmed through. Avoid the microwave, which may result in mushy bell peppers and rubbery chicken.

Original Recipe Article from savorytooth.com

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