Whole30 + Keto Sheet Pan Chicken Fajitas Recipe – simple and fast dinner! Throw all the veggies and chicken on a sheet pan and let the oven do all the work for you! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.
Another healthy sheet pan dinner to save your busy weeknight!
This whole30 + keto sheet pan chicken fajitas takes less than minutes of chopping prep, the oven does all the work for you, and there are no dishes to clean up after!
Vegetables + Seasoning Used for Whole30 + Keto Sheet Pan Fajitas
To keep these authentic mexican restaurant style, I like using bell peppers and red onions. Both are whole30 + keto friendly! But I’ve swapped in other vegetables I have in the fridge too, like zucchini, squash, broccoli, tomatoes, cauliflower, etc.
I coat the vegetables and chicken in olive oil to add some healthy fat, then season them all in my homemade taco seasoning. So much better and healthier than store bought, which usually has preservatives and sugar.
Secret to Juicy Chicken in Sheet Pan Fajitas
A lot of sheet pan chicken fajita recipes I’ve tried have you pre-cut the chicken breasts into strips, and throw it all on the baking sheet. When I’ve made them this way, the chicken gets so dry and overcooked, since it cooks way faster than the vegetables.
I like using medium size 6-ounce chicken breasts. If you’re using those great big huge chicken breasts, give them a slice horizontally to make them thinner.
Serving Suggestions for Whole30 + Keto Sheet Pan Chicken Fajitas
My favorite healthy way to enjoy these chicken fajitas is in a loaded up burrito bowl, or taco bowl. I’ll fill it up with cauliflower rice, sliced lettuce, guacamole, salsa and some jalapenos. Some cashew queso would be amazing too!
You could also mound it on top of a bunch of chopped lettuce as a fajita salad, use butter lettuce to make a healthy taco, or of course regular ‘ole tortillas if that works with your diet.
Whole30 + Keto Sheet Pan Chicken Fajitas Meal Prep
This makes an amazing meal prep too! Especially since the oven does most of the work for you, so you’re not spending your Sunday cooking away.
Once the fajitas have cooked and completely cooled, I’ll put them in a meal prep container with my favorite toppings to make a burrito bowl. When it’s lunch time, I enjoy it cold, but I included instructions to heat it up if you like it warm.Print
4 bell peppers, ribs + seeds removed, sliced
2 red onions, sliced
2 tablespoons olive oil or avocado oil
2 tablespoons taco seasoning (<- link to homemade recipe that is Whole30 approved)
Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper.
Remove from the oven. Allow to rest for 5 minutes. Slice the chicken breasts.
Serve as burrito/taco bowls with toppings of your choice, on top of a salad, or as tacos in lettuce cups, etc.
Leftovers will keep in an airtight container refrigerated for 5 days. This makes a great meal prep! See meal prep instructions in the notes.
Meal Prep Instructions: Once cooked and completely cool, store in an airtight container with your favorite sides/toppings for up to 5 days in the refrigerator. I love these plastic ramekins to hold salsa or guacamole. HEATING: I personally prefer it cold, but to heat remove the salsa/guac, and either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
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