Sheet Pan Chicken Fajitas
This meal can fit a THM:S, E, or FP setting depending on what toppings you use! It's easy to switch it up to fit your allergy needs, too. If you're allergic to something in low-carb tortillas, just eat the meat and veggies on a salad with salsa and sour cream as a dressing! Dairy free? Use coconut oil to fry the meat and omit the dairy toppings.
Serves: 10
  • 2½ lb. chicken breast, cut into bite-sized pieces
  • 1 lg. onion, sliced
  • 1 green bell pepper, sliced
  • 8 oz. mushrooms, sliced
  • ¼ c. fresh cilantro, chopped
  • 3 fresh garlic cloves, minced
  • 2 T. salted butter (melted)*
  • 1½ tsp. salt
  • 1 tsp. each chili powder, cumin, paprika
  • ½ tsp. black pepper
  • -
  • Low-carb tortillas
  • -
THM:FP (low carb/low fat) topping options:
  • Low-fat sour cream
  • Small amount of part-skim mozzarella cheese
  • Sliced jalapenos
  • Salsa
THM:S (low carb) topping options:
  • Any of the above
  • Full fat sour cream
  • Plenty of cheese
  • Guacamole
  • Natural peanut butter, if you're like my dad
  1. Spread the chicken, onion, bell pepper, and mushrooms on a sheet pan (with sides to hold the juices). Sprinkle with the cilantro, minced garlic, and seasonings, and pour the butter on top. Stir to coat. Bake at 350* for 25 minutes or until the chicken is cooked through.
  2. Serve with low-carb tortillas and your choice of toppings. Depending what toppings you use, this meal can be a THM:S or FP. If you choose the FP option, you could add a carb source to make an E meal.
*This amount of fat stays well within THM:FP guidelines. Go light on any additional fats.
When buying low-carb tortillas, look for a brand with 6g net carbs or fewer. I've used many different brands and usually just buy whatever my local discount grocery store happens to be carrying.
Recipe by Briana Thomas at