I love fajitas with toppings such as sour cream, shredded cheese, salsa, fresh avocado, or guacamole. I’ll order them sans tortillas, beans and rice whenever I eat out at a Mexican restaurant.
You can also use beef in this recipe instead of chicken for variety. Sirloin steak strips cook a bit faster than chicken. The beef is typically cooked and tender within 14 to 17 minutes.
Shrimp works well, too, but because shrimp cooks so quickly, you might choose to add it after the vegetables have cooked for 10-15 minutes.
Keto Sheet Pan Fajitas (Serves 4 – 5g carbs)
1 tbsp chili powder
1 tbsp paprika powder
2 tsp dried oregano
2 tsp ground cumin
1 tsp salt
1 ½ lbs boneless chicken thighs or breasts, sliced into strips
1 (4 oz.) sliced red bell pepper
1 (4 oz.) yellow onion, sliced
2 garlic cloves minced
¼ cup olive oil
2 tbsp lime juice
1 oz. (1 ¾ cups) fresh cilantro, for garnish
1️⃣ Preheat oven to 400°F (200°C).
2️⃣ Mix the chili powder, paprika, oregano, cumin, and salt in a small bowl and set aside.
3️⃣ Put the chicken strips, bell peppers, onion, garlic, oil, and lime juice in a large bowl and mix to distribute the oil and lime juice thoroughly. Sprinkle in the spice mixture and toss to coat the chicken and vegetables.
4️⃣ Spread the seasoned chicken and veggies on the sheet pan in a single layer. Bake for 20-25 minutes, stirring halfway through the baking time until the chicken is cooked through and tender. If you enjoy a little char on your fajitas, you can place the pan under the broiler for 3 to 5 minutes at the end before serving.
5️⃣ Garnish with fresh cilantro and serve.
Tips: Refrigerate leftovers for up to 5 days.
Make a double batch of the spice mix and store it in the refrigerator to make fajitas even more quickly.
📸 credit & recipe from Kristie Sullivan, Phd at dietdoctor.com