I share Low Carb Fajitas roasted all on one sheet pan that stay high in protein and low in carbs, making them ideal for summer meal prep.
I didn’t expect sheet pan fajitas to be this simple, but once I threw thin sliced boneless skinless chicken breasts and sliced bell peppers onto the tray it all came together fast. The chicken gets charred edges, the peppers turn sweet, and you end up with something bright and punchy that doesn’t feel like dieting food.
I actually call these my low carb fajitas and they double as high protein fajitas when I need to keep calories down but still feel full. Cleanup is stupid easy so it’s perfect for weeknights, and honestly it might change how you think about healthy dinners.
Ingredients
- Chicken breast: lean protein, fills you up, helps muscle repair and keeps calories lower.
- Bell peppers: colourful, fibre rich, sweet bite that gives vitamin C and crunch.
- Yellow onion: savory, adds depth and natural sweetness when roasted or caramelized.
- Olive oil: heart healthy fat, helps absorb nutrients, lightly coats for roasting.
- Spice mix: cumin paprika chili garlic, brings smoky warm heat and big flavor.
- Lime juice: bright acidic punch, balances richness, adds fresh tang and brightness.
- Avocado: creamy healthy fats, makes it satisfyingly rich, plus fibre and potassium.
- Greek yogurt: protein rich, tangy swap for sour cream for lighter creaminess.
Ingredient Quantities
- 1 1/2 lb (about 700 g) boneless skinless chicken breasts, thin sliced
- 3 medium bell peppers (mix red yellow and green), sliced
- 1 large yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 1 lime, juiced plus wedges for serving
- 8 small flour tortillas (6 to 8 inch)
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, sliced or about 1/2 cup guacamole
- 1/2 cup plain Greek yogurt or low fat sour cream
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa or pico de gallo (optional)
How to Make this
1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil for easy cleanup.
2. Thinly slice the chicken breasts and put them in a big bowl. Add 2 tbsp olive oil, juice of the lime, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat. Mix well so every piece is coated, let sit 5 to 10 minutes if you have time.
3. Slice the 3 bell peppers and the large yellow onion into similar sized strips so they cook evenly. Toss them with a little olive oil and a pinch of salt and pepper.
4. Spread the chicken and veggies out in a single layer on the sheet pan, don’t overcrowd or they steam instead of roast. Use two pans if needed. Place chicken and vegetables so there is space between pieces.
5. Roast for about 15 to 20 minutes, stirring or flipping once halfway through, until the chicken is cooked to 165°F and the peppers have some char and are tender. If you want more char, turn on the broiler for 1 to 2 minutes at the end but watch carefully so nothing burns.
6. Once out of the oven let everything rest a few minutes, then squeeze another little lime over the mix and stir in the 1/4 cup chopped cilantro for fresh flavor.
7. Warm 8 small flour tortillas (6 to 8 inch) by wrapping them in foil and placing in the warm oven for 5 minutes, or heat individually in a dry skillet for 20 to 30 seconds per side. Keep them covered so they stay soft.
8. Assemble: fill tortillas with chicken and peppers, top with sliced avocado or about 1/2 cup guacamole, a dollop of 1/2 cup plain Greek yogurt or low fat sour cream, 1/2 cup shredded cheddar or Mexican blend cheese and spoonfuls of 1/2 cup salsa or pico de gallo if using. Serve with lime wedges and extra cilantro. Enjoy, and save leftovers for easy meal prep.
Equipment Needed
1. Large rimmed baking sheet (use two if it looks crowded), plus parchment paper or foil for lining
2. Large mixing bowl for tossing the chicken and spices
3. Sharp chef’s knife and cutting board for slicing chicken, peppers and onion
4. Measuring spoons and a 1/4 cup measuring cup for spices, oil and cilantro
5. Tongs or a wide spatula for spreading, stirring and flipping
6. Instant read thermometer to confirm chicken reaches 165°F
7. Oven mitts or heatproof gloves for handling the hot pan
8. Small skillet (or foil and the oven) plus a clean kitchen towel to warm and keep tortillas soft
FAQ
Healthy Sheet Pan Chicken Fajitas Recipe Substitutions and Variations
- Chicken breasts: boneless skinless chicken thighs (juicier, use same weight), firm tofu (press, thin-slice, up the spices), shrimp (about 1 lb, cook shorter), or tempeh/seitan for a vegan option.
- Flour tortillas: corn tortillas (gluten free, warm on a skillet), whole wheat or low carb wraps, or large romaine/iceberg lettuce leaves for a lighter, low-carb taco.
- Avocado / guacamole: hummus or a simple cashew crema for creaminess, plain mashed peas (surprisingly good), or a dollop of Greek yogurt with lime and salt if you want tang instead.
- Plain Greek yogurt: low fat sour cream, dairy free plain yogurt (soy or coconut), blended cottage cheese for extra protein, or cashew yogurt/crema for a dairy free swap.
Pro Tips
1) Pat and slice like a pro: dry the chicken well with paper towels before seasoning, wet chicken just steams not sears. Try to slice all the pieces the same thickness so they cook evenly, and if you want more flavor let it sit longer but dont leave it ages in lime or other citrus or the acid will start to “cook” the meat and make it mushy.
2) Heat the pan not just the oven: slide a sheet pan into the oven while it preheats so the chicken hits a hot surface and gets some brown instead of just warming. Also dont overcrowd the pan, use two if needed, and if your oven has a convection setting use it it gives better color without burning.
3) Assemble smart to avoid soggy tortillas: put a little cheese or a smear of avocado on the tortilla first so it melts and forms a barrier, then add the chicken and veggies, then the yogurt/salsa. That little order makes the taco hold up longer if youre eating over time.
4) Brightness and leftovers: make a quick pickle of red onion or mix a lime crema (yogurt plus a splash of lime, salt and a pinch of sugar) to cut the richness, it wakes the whole dish up. For leftovers store toppings separately from the chicken and reheat the meat on a hot sheet pan or under the broiler briefly so it regains some crispness, heat tortillas just before serving.
Healthy Sheet Pan Chicken Fajitas Recipe
I share Low Carb Fajitas roasted all on one sheet pan that stay high in protein and low in carbs, making them ideal for summer meal prep.
8
servings
337
kcal
Equipment: 1. Large rimmed baking sheet (use two if it looks crowded), plus parchment paper or foil for lining
2. Large mixing bowl for tossing the chicken and spices
3. Sharp chef’s knife and cutting board for slicing chicken, peppers and onion
4. Measuring spoons and a 1/4 cup measuring cup for spices, oil and cilantro
5. Tongs or a wide spatula for spreading, stirring and flipping
6. Instant read thermometer to confirm chicken reaches 165°F
7. Oven mitts or heatproof gloves for handling the hot pan
8. Small skillet (or foil and the oven) plus a clean kitchen towel to warm and keep tortillas soft
Ingredients
1 1/2 lb (about 700 g) boneless skinless chicken breasts, thin sliced
3 medium bell peppers (mix red yellow and green), sliced
1 large yellow onion, sliced
2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
1 lime, juiced plus wedges for serving
8 small flour tortillas (6 to 8 inch)
1/4 cup chopped fresh cilantro
1 ripe avocado, sliced or about 1/2 cup guacamole
1/2 cup plain Greek yogurt or low fat sour cream
1/2 cup shredded cheddar or Mexican blend cheese
1/2 cup salsa or pico de gallo (optional)
Directions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment or foil for easy cleanup.
- Thinly slice the chicken breasts and put them in a big bowl. Add 2 tbsp olive oil, juice of the lime, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if you want heat. Mix well so every piece is coated, let sit 5 to 10 minutes if you have time.
- Slice the 3 bell peppers and the large yellow onion into similar sized strips so they cook evenly. Toss them with a little olive oil and a pinch of salt and pepper.
- Spread the chicken and veggies out in a single layer on the sheet pan, don’t overcrowd or they steam instead of roast. Use two pans if needed. Place chicken and vegetables so there is space between pieces.
- Roast for about 15 to 20 minutes, stirring or flipping once halfway through, until the chicken is cooked to 165°F and the peppers have some char and are tender. If you want more char, turn on the broiler for 1 to 2 minutes at the end but watch carefully so nothing burns.
- Once out of the oven let everything rest a few minutes, then squeeze another little lime over the mix and stir in the 1/4 cup chopped cilantro for fresh flavor.
- Warm 8 small flour tortillas (6 to 8 inch) by wrapping them in foil and placing in the warm oven for 5 minutes, or heat individually in a dry skillet for 20 to 30 seconds per side. Keep them covered so they stay soft.
- Assemble: fill tortillas with chicken and peppers, top with sliced avocado or about 1/2 cup guacamole, a dollop of 1/2 cup plain Greek yogurt or low fat sour cream, 1/2 cup shredded cheddar or Mexican blend cheese and spoonfuls of 1/2 cup salsa or pico de gallo if using. Serve with lime wedges and extra cilantro. Enjoy, and save leftovers for easy meal prep.
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.
Nutrition Facts
- Serving Size: 255g
- Total number of serves: 8
- Calories: 337kcal
- Fat: 14.3g
- Saturated Fat: 7.4g
- Trans Fat: 0.2g
- Polyunsaturated: 0.7g
- Monounsaturated: 3.8g
- Cholesterol: 83mg
- Sodium: 742mg
- Potassium: 560mg
- Carbohydrates: 22g
- Fiber: 3.5g
- Sugar: 3.5g
- Protein: 36g
- Vitamin A: 2500IU
- Vitamin C: 35mg
- Calcium: 90mg
- Iron: 2.5mg
