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5 from 15 ratings

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 222
Author: Natalie


  • 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