Oven Baked Chicken Fajitas are a star dish. They are easy, quick, and delicious. My keto chicken fajitas recipe is a mouthwatering combination of savory, smoky, and tangy flavors from simple low-carb ingredients. It is a typical set-and-go with minimal preparation. Once you experience the fajitas' addicting flavors, you will have the recipe on rotation in your low-carb menu.
The most interesting thing about the recipe is that it doesn't feature tortillas. Wondering how to eat fajita without tortillas? Simple! We will lay them on a bed of fresh arugula. The arugula is a fantastic low-carb alternative to tortillas as it is tasty, healthy, and adds a nice crunch. Plus, its green color complements the fajitas' beautiful bright colors. So, get ready to have your taste buds thoroughly satisfied by this recipe's beautifully melded flavors!
This Recipe Is: Low Carb, Keto-Friendly, Gluten-Free, Dairy-Free and Paleo.
Table of Contents
5 Reasons to Love This Recipe
This recipe is a staple in my household for several reasons:
- It is easy, quick, and customizable.
- Simple ingredients list.
- Low-carb and keto-friendly.
- Well-balanced delicious flavors.
- Minimum cleanup.
Is Oven Baked Chicken Fajitas Low Carb?
Yes, oven-baked chicken fajitas are low-carb if prepared with low-carb ingredients. This recipe is wonderfully low-carb, with a mere 5 g net carbs per serving. You can further reduce the carb count by reducing the onion portions in these low carb fajitas.
Oven Baked Chicken Fajitas Ingredient List
To make healthy oven baked chicken fajitas, you will need the following ingredients:
- 1.5 pounds boneless, skinless, chicken breast
- 1 yellow pepper, julienned
- 1 orange pepper, julienned
- 1 red pepper, julienned
- 1 Spanish onion, thinly sliced
- 1 box fresh arugula
- ¼ cup cotija cheese, optional
- ¼ cup olive oil, divided
- 1 lime, sliced
- 2 tablespoons cilantro, minced
- 3 teaspoons chili powder, divided
- 3 teaspoons garlic powder, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
Ingredients Substitutions
Use these healthy alternatives if you are missing any of the ingredients in the list above:
- Chicken breasts: Use boneless skinless chicken thighs that are cut up. Sliced beef sirloin, flank steak (sliced against the grain), or shrimp are great alternatives to chicken.
- Spanish onion: White or yellow onions work fine.
- Olive oil: Clarified butter, ghee, rendered bacon fat, avocado oil or coconut oil are fantastic swaps.
- Chili powder: For more smoky flavor and heat, use chipotle powder.
- Garlic powder: Use fresh or jarred garlic—about 1 teaspoon will work.
- Cilantro: Use fresh parsley instead.
- Cotija cheese: Crumbled goat or feta cheese will give you similar results.
- Arugula: Watercress is peppery and delicious too. You can also enjoy the baked chicken with lettuce leaves!
Additional Ingredients
Use any of these optional ingredients to jazz up your keto fajitas:
- Proteins: Add shredded chicken or pulled pork for extra deliciousness. I have also created a low carb version of Chicken Fajitas With Shredded Chicken.
- Jalapenos: Add a bit of heat and tanginess to the fajitas with diced fresh jalapenos or add some homemade pickled jalapenos.
- Onions: Add depth and aromatic flavor with some green onions or homemade quick pickled onions.
- Sour cream: Add a dollop of sour cream on top for decadence and extra flavor.
- Toppings: For extra flavor, add your favorite fajita toppings, a traditional salsa, pico de gallo, or avocado slices.
Note: The additional ingredients are optional and not part of the recipe or its nutritional value in the recipe card below.
Cooking Tools
To make oven baked chicken fajita recipe with homemade fajita seasoning mix, you will need the following kitchen tools:
- 15 ½ "x 10 inch baking sheet (sheet pan)
- 2 mixing bowls
- Knife and chopping board
- Spatula or tongs
- Meat thermometer
How to Make Oven Baked Chicken Fajitas: Step-by-step Guide
Cooking Method
- Baking
Preparation Steps
- Gather all the ingredients and tools required for the recipe.
- Preheat oven to 350°F (176°C).
- Line a sheet pan with parchment paper. The pan should be a minimum of 15 ½ "x 10".
- Slice peppers into uniform strips.
- Slice onions into uniform strips, like peppers, slicing from top to bottom.
Cooking Instructions
- Toss peppers, onions, 2 tablespoons of oil, 1 ½ teaspoons of chili powder, 1 ½ teaspoons of garlic powder, salt, and pepper to taste, ensuring strips are well coated.
- Spread seasoned vegetables on the sheet pan.
- Cut chicken breasts into strips lengthwise. If breasts are too thick, butterfly them for thinner pieces.
- Toss the chicken strips with the remaining oil, chili powder, garlic powder, salt, and pepper in a bowl.
- Put the baking sheet with the mixed vegetables in the preheated oven.
- Remove the sheet pan from the oven and push vegetables to one side using a spatula or tongs, covering about half of the sheet pan.
- Spread seasoned chicken strips over the other half of the sheet pan and return to the oven for about 20 more minutes, tossing chicken and vegetables for even cooking. Chicken strips should reach an internal temperature of 165°F (74°C), and vegetables should be tender but not mushy.
- Transfer the peppers to one bowl and the chicken to another when cooked.
- Sprinkle cilantro, cotija (if using), and fresh lime juice over the chicken.
- Plate the arugula, layer on onions and peppers, then top with the tender chicken, and enjoy.
💡 My Pro Tip
- Adjust the ingredient sizes: The key to making the perfect sheet pan fajitas is adjusting all the ingredient sizes so they can cook simultaneously. Make the denser ingredients like chicken smaller in size and thinner or more delicate ingredients like the fajita veggies larger. Alternatively, add ingredients as you go!
- Lemon vinaigrette: A zesty lemon vinaigrette will add a refreshing twist to the recipe. Make a quick lime vinaigrette for the arugula with citrus juice from 1 lime, ¼ cup olive oil, a pinch of salt, and a pinch of pepper. Add all the ingredients to a bowl and mix well with a fork. Pour over the arugula.
- Do not forget to sprinkle fresh crumbled cotija over the chicken fajita mix for a wonderful burst of salty flavor.
⏲️ Time-Saving Tips
- Precut veggies: Buy pre-sliced onions and peppers to shorten your prep time on busy weeknights.
- Thinly slice the chicken. The chicken strips will cook faster if they are uniformly sliced and relatively thin. Be careful not to cut them too thin as the chicken will dry out.
- Forget the bowls and mix everything on the sheet pan. To save some cleanup time, just coat and season the veggies and protein on the sheet pan. A couple of bowls take a few minutes to clean.
What To Serve With Oven Baked Chicken Fajitas?
Although these easy oven baked chicken fajitas are enjoyable on their own, they are a tad more delicious when paired with various condiments and sides like:
- Guacamole: Make a delicious chicken fajita bowl by adding a dollop of guacamole at the top to complement the spiciness and a nice contrast.
- Cauliflower Puree: This tasty cauliflower puree is a fine low-carb accompaniment to the baked chicken fajitas and adds a depth of flavor.
- Lemon and Herb Sauce: This fresh, zesty sauce enhances the healthy fajitas' Mexican flavors. Sprinkle the sauce over the chicken mixture before serving, and enjoy the flavor combination!
- Grilled Asparagus: This extra luscious grilled asparagus dusted in parmesan and asiago is a perfect side for the delicious roasted fajitas. It's a perfect flavor booster for a complete meal.
Storage and Reheating
Storage
- Transfer the chicken fajita leftovers to an airtight container and store them in the fridge for up to a week.
Freezing
- When the leftover chicken fajitas come to room temperature, transfer them to a freezer bag and freeze for up to 3 months. Thaw in the fridge overnight and reheat according to the instructions below.
Reheating
- Stovetop: Reheat the fajitas on a pan over medium heat. Add a few tablespoons of water and cover until heated through.
- Microwave: Add a tablespoon of water to the leftovers before reheating in the microwave at a medium-low heat setting. Mix the fajitas frequently to avoid hot and cold spots.
Recipe Conclusion
This 20-minute sheet pan chicken fajita recipe is the quickest meal for a healthy dinner. I love it for its intense flavors and beautiful pop of colors from the mix of peppers and green peppery bed of arugula. It sure satisfies all the senses! The Oven Baked Chicken Fajitas recipe is customizable to suit different tastes. You can play around with your favorite fajita toppings and a different combination of spices to achieve personalized cooking results.
Go on and savor the recipe's bold flavors! Try it and let me know what you think. I'm keen to know what you did differently and how the flavors turned out. Share your comments below and connect with me on Instagram, Pinterest, or Facebook.
More Healthy Chicken Recipes To Try:
FAQs
A typical chicken fajita recipe without tortillas has less than 5 g net carbs. However, the carb level depends on the ingredients used and the serving method.
Yes, chicken fajitas can be keto-friendly with a few adjustments to ingredients. Serve without tortillas, and choose low-carb veggies, keto-friendly toppings, marinades, and seasoning to make the fajita keto acceptable.
Yes, cutting the chicken into thin strips before baking in the oven is crucial. It reduces the baking time and allows the chicken to cook faster and on par with the vegetables.
Oven Baked Chicken Fajitas 🍗
Ingredients
Oven Baked Chicken Fajitas Ingredients List
- 1.5 pounds boneless skinless, chicken breast
- 1 yellow pepper julienned
- 1 orange pepper julienned
- 1 red pepper julienned
- 1 Spanish onion thinly sliced
- 1 box fresh arugula
- ¼ cup cotija cheese optional
- ¼ cup olive oil divided
- 1 lime sliced
- 2 tablespoons cilantro minced
- 3 teaspoons chili powder divided
- 3 teaspoons garlic powder divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper divided
Instructions
- Preheat oven to 350°F
Preparation Steps
- Gather all the ingredients and tools required for the recipe.
- Preheat oven to 350°F (176°C).
- Line a sheet pan with parchment paper. The pan should be a minimum of 15 ½ "x 10".
- Slice peppers into uniform strips.
- Slice onions into uniform strips, like peppers, slicing from top to bottom.
Cooking Instructions
- Toss peppers, onions, 2 tablespoons of oil, 1 ½ teaspoons of chili powder, 1 ½ teaspoons of garlic powder, salt, and pepper to taste, ensuring strips are well coated.
- Spread seasoned vegetables on the sheet pan.
- Cut chicken breasts into strips lengthwise. If breasts are too thick, butterfly them for thinner pieces.
- Toss the chicken strips with the remaining oil, chili powder, garlic powder, salt, and pepper in a bowl.
- Put the baking sheet with the mixed vegetables in the preheated oven.
- Remove the sheet pan from the oven and push vegetables to one side using a spatula or tongs, covering about half of the sheet pan.
- Spread seasoned chicken strips over the other half of the sheet pan and return to the oven for about 20 more minutes, tossing chicken and vegetables for even cooking. Chicken strips should reach an internal temperature of 165°F (74°C), and vegetables should be tender but not mushy.
- Transfer the peppers to one bowl and the chicken to another when cooked.
- Sprinkle cilantro, cotija (if using), and fresh lime juice over the chicken.
- Plate the arugula, layer on onions and peppers, then top with the tender chicken, and enjoy.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
Love the versatility of this recipe! And the lime vinaigrette is a great addition .
Hi Karman:
You're right, the acid from the lemon gives it a pungent flavor and completes the recipe perfectly. Thank you for your appreciation.
Have an awesome day!
Scott