I have a recipe that pairs tender chicken, vibrant bell peppers and crisp red onion with zesty lime juice and aromatic spices like chili powder and cumin. The blend creates a fresh twist on my low carb fajitas. Perfect for a balanced, healthy dinner, this dish fills me with anticipation.

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I recently discovered a new twist on dinner that I just had to share with you. This recipe for Healthy Sheet Pan Chicken Fajitas is one of my favorite finds lately especially if you’re into a meal that’s high in protein and low on carbs.

I use 1.5 lbs of boneless, skinless chicken breasts, sliced into strips and marinated with olive oil, juice of 2 limes, and an amazing blend of chili powder, cumin, garlic powder and a bit of smoked paprika. Then I toss in some sliced red, yellow and green bell peppers along with a large red onion.

After a quick roast on a single pan, the meat and veggies are served in soft flour tortillas. I love adding avocado slices and chopped cilantro if i have them on hand.

This dish is perfect for meal prep and weight loss, and its flavors actually get better even when reheated later. Enjoy trying it out tonight!

Why I Like this Recipe

1. I really like this recipe because it feels so fresh and zesty with the lime juice and spices. It really lights up the chicken and veggies and gives it a cool, tangy taste that I just can’t resist.

2. I also love how easy it is. I mean, everything just comes together on one sheet pan and I don’t have to stare at the stove for ages. It makes my busy weeknights a lot less stressful, which is awesome.

3. The recipe’s healthy twist totally wins me over. The combination of protein from the chicken and the colorful veggies means I’m eating something nutritious without feeling like I’m sacrificing taste.

4. Lastly, I enjoy how versatile it is. I can load it up with avocado, cilantro, or even some salsa based on what I feel like, and it always ends up being a new and satisfying meal every time.

Ingredients

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Boneless chicken breasts offer lean protein and a hearty, savory taste that makes fajitas filling.
Vibrant bell peppers add crunchy texture, vitamins and natural sweetness that brighten up the dish.
Red onion brings a zesty tang and extra fiber while deepening the overall flavor profile.
Olive oil enriches the recipe with healthy fats and a smooth, mild, fruity finish.
Fresh lime juice introduces a tangy, citrus burst that balances the savory spices effectively.
Soft flour tortillas supply simple carbohydrates that hold the flavors together and complete the dish.
Avocado, cilantro, and salsa provide fresh, nutritious accents that enhance the dish with extra zing.

Ingredient Quantities

1.5 lbs boneless, skinless chicken breasts, sliced into strips

3 medium bell peppers (red, yellow, green), sliced into strips

1 large red onion, thinly sliced

3 tablespoons olive oil

Juice of 2 limes

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

8 soft flour tortillas

Optional: avocado slices, chopped cilantro, salsa for topping

How to Make this

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1. Preheat your oven to 425°F because you want that high heat to roast everything good.

2. In a big bowl, toss the chicken strips, bell pepper strips, and thinly sliced onion with the olive oil and lime juice.

3. Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper all over and mix it up until everything gets evenly coated.

4. Lay out the chicken and veggies in a single layer on a sheet pan so they roast evenly in the oven.

5. Roast in the preheated oven for about 20 to 25 minutes until the chicken is cooked through and the veggies are just tender.

6. Heat the flour tortillas in the microwave or on a hot pan for a few minutes until they’re soft and pliable.

7. Scoop the roasted chicken and vegetables onto the tortillas.

8. Top with your favorite extras like avocado slices, chopped cilantro, and a good spoonful of salsa if you want some extra flavor.

9. Give everything a quick squeeze of extra lime if you like it tangy and toss a little more salt or pepper on top if needed.

10. Enjoy your easy and healthy meal, and don’t forget to share with friends if you’re feeling generous!

Equipment Needed

1. Oven – Needed to roast the chicken and veggies at high heat, which is key for cooking them evenly.
2. Large mixing bowl – To toss and coat the chicken strips and veggies with the olive oil, lime juice and spices.
3. Knife – For slicing the chicken, bell peppers, and onion.
4. Cutting board – Required to safely slice all the ingredients.
5. Sheet pan – To lay out the chicken and veggies in a single layer, ensuring even roasting.
6. Measuring spoons – To accurately measure out the spices and lime juice.
7. Microwave or skillet – To quickly warm the flour tortillas until they’re soft and pliable.
8. Serving utensil (like a spatula or tongs) – For scooping the roasted chicken and veggies onto the tortillas.

FAQ

Q: Do I need to marinate the chicken before cooking?

A: Yeah, it's best to let the chicken sit in the lime juice and spices for at least 15 minutes so it picks up all that tasty flavor.

Q: Can I use chicken thighs instead of chicken breasts?

A: Sure thing! Chicken thighs work well if you're after a juicier bite, just be mindful they might cook a bit longer.

Q: Should I stir the fajitas halfway through cooking?

A: Yup, tossing the chicken and veggies once about halfway ensures even cooking and a better mix of flavors.

Q: Is it alright to add other veggies?

A: Absolutely, feel free to toss in zucchini, mushrooms or even a few cherry tomatoes to mix it up.

Q: How can I make them spicier?

A: If you want more heat, try adding extra chili powder or a couple of sliced jalapenos along with the other spices.

Healthy Sheet Pan Chicken Fajitas Recipe Substitutions and Variations

If you cant find boneless, skinless chicken breasts, try turkey breast or even chicken thighs since they work pretty well too.
If you dont have olive oil, avocado oil is a good replacement that still gives a nice flavor.
If you need a substitute for lime juice, lemon juice works fine since they both add that tangy taste.
Instead of using a mix of red, yellow, and green bell peppers, you can use sliced zucchinis or even mushrooms if peppers are out of stock.
If soft flour tortillas are hard to get, corn tortillas or even lettuce wrap alternatives can work in a pinch.

Pro Tips

1. Make sure all your chicken and veggie pieces are cut about the same size so they cook evenly. Sometimes if they vary too much in size, you’ll end up with some pieces charred and others still a bit raw.

2. If you got extra time, toss your chicken and veggies in the marinade a little longer. Letting them soak up all that lime juice and spice mix really brings out the flavors.

3. When heating those tortillas, try warming ’em on a dry pan instead of the microwave. A little time over medium heat and a quick cover with a lid will keep them soft and a bit steamy instead of turning tough.

4. Lastly, always give a little taste-test right after roasting. A quick squeeze of extra lime or a sprinkle of salt and pepper can seriously bump up the flavor if something seems off.

Healthy Sheet Pan Chicken Fajitas Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

290

kcal

Equipment: 1. Oven – Needed to roast the chicken and veggies at high heat, which is key for cooking them evenly.
2. Large mixing bowl – To toss and coat the chicken strips and veggies with the olive oil, lime juice and spices.
3. Knife – For slicing the chicken, bell peppers, and onion.
4. Cutting board – Required to safely slice all the ingredients.
5. Sheet pan – To lay out the chicken and veggies in a single layer, ensuring even roasting.
6. Measuring spoons – To accurately measure out the spices and lime juice.
7. Microwave or skillet – To quickly warm the flour tortillas until they’re soft and pliable.
8. Serving utensil (like a spatula or tongs) – For scooping the roasted chicken and veggies onto the tortillas.

Ingredients

1.5 lbs boneless, skinless chicken breasts, sliced into strips
3 medium bell peppers (red, yellow, green), sliced into strips
1 large red onion, thinly sliced
3 tablespoons olive oil
Juice of 2 limes
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 soft flour tortillas
Optional: avocado slices, chopped cilantro, salsa for topping

Directions

Preheat your oven to 425°F because you want that high heat to roast everything good.
In a big bowl, toss the chicken strips, bell pepper strips, and thinly sliced onion with the olive oil and lime juice.
Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper all over and mix it up until everything gets evenly coated.
Lay out the chicken and veggies in a single layer on a sheet pan so they roast evenly in the oven.
Roast in the preheated oven for about 20 to 25 minutes until the chicken is cooked through and the veggies are just tender.
Heat the flour tortillas in the microwave or on a hot pan for a few minutes until they’re soft and pliable.
Scoop the roasted chicken and vegetables onto the tortillas.
Top with your favorite extras like avocado slices, chopped cilantro, and a good spoonful of salsa if you want some extra flavor.
Give everything a quick squeeze of extra lime if you like it tangy and toss a little more salt or pepper on top if needed.
Enjoy your easy and healthy meal, and don't forget to share with friends if you're feeling generous!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.