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!

chicken fajitas on a sheet pan

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.

steps to making sheet pan chicken fajitas

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.

The secret to juicy chicken is to leave the chicken breasts whole! This way they will cook at the same rate, but the chicken will still be juicy. After it is done roasting slice and serve!

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.

chicken fajita burrito taco bowl

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.

chicken fajita burrito taco bowl

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.

Watch Recipe Video Demo (3:25 mins)

Whole30 + Keto Sheet Pan Chicken Fajitas

This Keto Sheet Pan Chicken Fajitas Recipe is a simple and fast dinner! Throw all the veggies and chicken on a sheet pan and let the oven do all the work for you!
5 from 22 ratings


  • 4 bell peppers, ribs + seeds removed, sliced
  • 2 red onions, sliced
  • 2 tablespoons olive oil or avocado oil
  • 4 chicken breasts
  • 2 tablespoons taco seasoning, <- link to homemade recipe that is Whole30 approved
  • Toppings of choice: guacamole, salsa, cauliflower rice, sliced jalapenos, cilantro, lettuce, cashew queso, sliced avocado, etc.



  • Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper.
  • Toss the cut bell pepper + onion in oil . Spread in an even layer on the baking sheet. Sprinkle on 1 tablespoon of the taco seasoning.
  • Place the chicken breasts on top of the vegetables. Drizzle with a little more oil , and sprinkle with the remaining 1 tablespoon taco seasoning.
  • Roast in the oven for 30 minutes, or until the vegetables are soft and the chicken has an internal temperature of 165ºF.
  • 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.
You want to use whole chicken breasts rather than sliced strips of chicken. The veggies take a full 30 minutes to soften, and sliced chicken strips would get much too overcooked and dried out.
Calories: 222, Total Carbs: 10.2g, Protein: 27.1g, Fat: 8g, Fiber: 2.9g, Net Carbs: 7g
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