Description
These quick and easy keto Sheet Pan Chicken Fajitas are a delicious spin on traditional fajitas. The perfectly spiced chicken thighs are crispy on the outside, while tender and juicy on the inside, cooked with a medley of sliced peppers and onions.
Ingredients
Scale
- 1 medium red bell pepper, seeded and sliced
- 1 medium yellow bell pepper, seeded and sliced
- 1 medium green bell pepper, seeded and sliced
- 1 small onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh lime juice
- 4 tablespoons Fajita Seasoning or Taco Seasoning
- 8 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 lime, cut into wedges, for serving (optional)
- Handful of torn fresh cilantro, or 2 green onions, sliced, for garnish (optional)
Instructions
- Step 1: Put the bell peppers, onion, garlic, 2 tablespoons of the oil, the lime juice, and 2 tablespoons of the fajita seasoning in a large mixing bowl. Toss the vegetables until they are evenly coated. Lay the vegetables in a thin layer across a rimmed baking sheet.
- Step 2: Preheat the oven to 400°F.
- Step 3: Heat the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat. Season the chicken thighs on both sides with the remaining seasoning. Add the chicken to the pan and sear on both sides until the skin is crispy and golden brown. (The chicken will not be fully cooked at this point.)
- Step 4: Transfer the chicken thighs to the sheet pan with the vegetables. Bake for 15 minutes, or until the chicken is cooked all the way through and the vegetables are tender. If desired, serve with lime wedges and garnish with cilantro or sliced green onions.
Notes
Store leftovers in the refrigerator for up to 4 days. Reheat in a skillet, air-fryer, or under the broiler to regain crispiness. You can substitute boneless chicken thighs, breasts, or rotisserie chicken, adjusting cook time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sheet Pan Meals
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 chicken thighs and ¼ of the veggies
- Calories: 489 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 7.6 g
- Fiber: 2.1 g
- Protein: 54 g
- Cholesterol: 155 mg
Keywords: keto, sheet pan, chicken fajitas, low carb, Mexican