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I’m always on the hunt for easy dinner recipes that will feed a crowd and be a hit with the whole family, and I have a feeling that I’m not the only person out there with these specs in mind! Today’s Sheet Pan Chicken Fajitas dirty very few dishes, require few (if any) side dishes, and are enjoyed by adults and children alike.
We make fajitas in the skillet quite a bit, but since sheet pan fajitas seem to be the rage these days, I thought I’d give them a try. I was really happy with the results! I think that the longer cook time used in baking produces more tender chicken than frying does. Plus, I was able to put the veggies and chicken in the oven to bake and had half in hour in which to set the table, clean up the prep dishes, and get out all the various fajita accoutrements.
A loaded fajita is quite filling, so I didn’t even serve any sides with this meal. Everyone was stuffed! If you have voracious eaters, a nice salad or steamed veggie would be a good side item. If you go the Fuel Pull route with your fajita toppings, you could even serve these fajitas with a side of seasoned brown rice for a cheap THM:E meal!
These easy chicken fajitas can fit into any THM fuel type depending on what toppings you use; I’ve included suggestions in the printable recipe below.
I get a lot of questions about what low-carb tortillas I use. When purchasing low-carb tortillas, look for brands with 6g net carbs or less. (Subtract dietary fiber from the total carb count to calculate net carbs.) We just buy whatever our local discount grocery store happens to be carrying, so I’ve tried nearly every brand out there and couldn’t really pick a favorite.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
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- 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
- Low-fat sour cream
- Small amount of part-skim mozzarella cheese
- Sliced jalapenos
- Any of the above
- Full fat sour cream
- Plenty of cheese
- Natural peanut butter, if you're like my dad
- 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.
- 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.
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.
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