Lean Chicken Fajitas Quick Sheetpan Dinner

Your heart and hormones will love these lean chicken fajitas made on one sheet pan. With juicy chicken, colourful bell peppers, and a simple blend of spices, dinner comes together in just 30 minutes with almost no cleanup.

Why you will love this lean sheetpan dinner

• The fajitas are baked, not fried, which eliminates excess oil
• Is quick to prep and cooks in just 25 minutes
• High in fibre and lean protein for cardiovascular health
• Can be made low carb with Keto toritillas or lettuce wraps for better blood sugar regulation
• Adjustible spice and heat
• Customizable with different veggies and toppings
• Easily customizable to your Metabolic Balance meal plan

Key ingredients you will need

• 2 organic chicken breasts, sliced into strips
• 1/2 yellow onion, cut into strips
• 3 bell peppers, hollowed and cut into strips
• 4 mushrooms, cut into quiarters
• Spice blend: This is the spice blend I use in my Low Carb Taco Bowls and Sweet Potato Boats with Chili recipe. I mix these spices with 1/4 cup of chicken broth to make a sauce: 1/2 tsp garlic powder, 1 Tbsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano
• Tortilla shells for serving (whole wheat flour or corn if gluten-free), or go low carb with either lettuce wraps or keto tortillas
• Optional toppings: grated cheese, sour cream, jalapenos, salsa, fresh cilantro, microgreens (omit additional proteins if following Metabolic Balance)

How to make sheet pan fajitas

1. Preheat the oven to 400F and line a baking sheet with parchment to prevent sticking (optional)
2. Slice the chicken breasts and vegetables into strips that are the same size so they cook at the same rate. Place them all in a large mixing bowl
3. Combine the spices with 1/4 cup of chicken or vegetable broth, or water, and stir until combined. Pour the spice blend, plus 4 tablespoons of olive oil over the chicken and veggies and mix together
4. Transfer the seasoned chicken and veggies to a baking sheet and roast for 25 minutes
5. While the fajitas are cooking, prep the optional toppings: tortilla shells, sour cream, guacamole, grated cheese, jalapenos, salsa, cilantro
6. Remove the sheet pan from the oven, squeeze a wedge of lime over the fajitas and give them a mix before serving with tortillas or lettuce leaves

Print

Lean Chicken Fajitas Sheetpan Dinner

Your heart and hormones will love these lean chicken fajitas made on one sheet pan. With juicy chicken, colourful bell peppers, and a simple blend of spices, dinner comes together in just 30 minutes with almost no cleanup.

Course Menopause Mains

Cuisine Mexican

Keyword 30 minute meals, fajitas, handhelds, heart healthy, one pan meals, sheetpan dinner

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 238kcal

Author Jen Casey, Holistic Nutritionist

Ingredients

• 2 organic chicken breasts sliced into strips
• 1/2 yellow onion, cut into strips
• 3 bell peppers, hollowed and cut into strips
• 4 mushrooms cut into quarters
• 4 Tbsp olive oil

Spice blend

• 1/4 cup chicken or vegetable broth, or water
• 1/2 tsp garlic powder
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 1/2 tsp dried oregano

Optional toppings

• 8 small tortilla shells
• sour cream
• grated cheese blend mozzarella, cheddar, pepper jack
• jalapenos
• salsa
• cilantro
• 1 lime cut into wedges

Instructions

• Preheat the oven to 400F and line a baking sheet with parchment to prevent sticking (optional)
• Slice the chicken breasts and vegetables into strips that are the same size so they cook at the same rate and place them all in a large mixing bowl
• Combine the spices with 1/4 cup of chicken or vegetable broth, or water, and stir until combined. Pour the spice blend, plus 4 tablespoons of olive oil over the chicken and veggies, and mix together
• Transfer the seasoned chicken and veggies to a baking sheet and roast for 25 minutes
• While the fajitas are cooking, prep the optional toppings — tortilla shells, sour cream, grated cheese, jalapenos, salsa, cilantro

Video

Notes

Nutrition calculations do not include tortilla shells, sour cream, or salsa

Nutrition

Calories: 238kcal | Carbohydrates: 11g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 402mg | Potassium: 596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3581IU | Vitamin C: 121mg | Calcium: 36mg | Iron: 2mg