Sheet-pan chicken fajitas
Keto main + family starch · 4 servings · US measures · 14 min active per base batch per four-serving batch
Total time: 40 min
Chicken fajitas with roasted peppers and onions.
Heat tortillas during the roast; optional rack swap.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Heat oven to 425°F on bake; use two 18×13-inch half-sheet pans. | ||||
| Warm the family side per package near the end of cooking; serve separately. | ||||
142g Shredded lettucewashed, ready to eat · Buy by scaled edible weight. | Prepare lettuce and avocado. | Plate fajita bowls with cold lettuce, lime-finished filling, avocado and yogurt. | ||
|---|---|---|---|---|
150g Avocado fleshsliced; flesh weight | ||||
27g Olive oilas purchased · Half of spiced oil on vegetables; half on chicken. | Mix oil and seasoning. | Toss peppers and onion with half the seasoned oil; coat chicken separately with the rest. Spread on two half-sheet pans in a single layer, pieces apart. Then: Bake at 425°F for 18–22 min; largest chicken strips must reach 165°F. No stir if spaced; swap racks halfway if needed. | Finish cooked fajita filling with lime. | |
5g Mild chili powder blend | ||||
2g Ground cumin | ||||
2g Smoked paprika | ||||
2g Garlic powder | ||||
3g Fine saltUse the proportional split described in the method. | ||||
300g Bell peppersliced into ¼-inch strips · Buy by the scaled edible weight; produce size varies. | ||||
60g Onionsliced into ¼-inch strips · Buy by the scaled edible weight; produce size varies. | ||||
680g Boneless skinless chicken thighsraw, thawed; strips about 1 inch wide, no more than ¾ inch thick | ||||
30g Lime juiceunsweetened | ||||
60g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g. | ||||
Ingredients
- 680g Boneless skinless chicken thighsraw, thawed; strips about 1 inch wide, no more than ¾ inch thick
- 300g Bell peppersliced into ¼-inch strips · Buy by the scaled edible weight; produce size varies.
- 60g Onionsliced into ¼-inch strips · Buy by the scaled edible weight; produce size varies.
- 27g Olive oilas purchased · Half of spiced oil on vegetables; half on chicken.
- 5g Mild chili powder blend
- 2g Ground cumin
- 2g Smoked paprika
- 2g Garlic powder
- 3g Fine saltUse the proportional split described in the method.
- 30g Lime juiceunsweetened
- 142g Shredded lettucewashed, ready to eat · Buy by scaled edible weight.
- 150g Avocado fleshsliced; flesh weight
- 60g Plain strained Greek yogurtplain, strained · At least 9 g protein and no more than 4 g total carbs per 100 g.
Separate family starch · 4 diners
8 count Corn tortillas
ready to eat; warm according to package · Two 6-inch tortillas totaling about 50 g per non-keto diner; check the package for wheat or gluten cross-contact. Serve alongside the bowl or fill with part of the filling; two small tortillas will not hold the whole meal.
Before you start
- Oven at 425°F on bake
- Two 18×13-inch half-sheet pans
- Instant-read thermometer
- Microwave for family tortillas
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Prepare
Heat the oven to 425°F. Prepare lettuce and avocado first. Mix oil, spices, and salt. Toss peppers and onion with half the mixture. Coat chicken separately with the rest.
- Cook
Divide chicken and vegetables between two half-sheet pans in a single layer, keeping pieces apart. Bake about 18–22 minutes, until the largest chicken strips reach 165°F. No stir is needed if there is enough space; swap racks halfway if needed for your oven.
- Finish
Finish with lime. Make keto bowls with lettuce, filling, avocado, and yogurt. Near the end of cooking, if serving non-keto diners, heat tortillas in the microwave according to their package for family portions; keep them wrapped until serving. Serve the measured two tortillas alongside each family bowl or fill them with part of the mixture; the full bowl portion is larger than two small tacos.
Where your attention goes
- Preheat and load · 10–12 min
Prepare lettuce and avocado before raw poultry; separate chicken and vegetables on pans.
- Roast · 18–22 min
Check largest chicken strips for 165°F; swap racks if needed. Heat tortillas during cook.
- Finish · 2 min
Add lime; assemble measured keto bowls and separate family tortillas.
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
Roasting spaced strips concentrates pepper flavor; lime, avocado, and yogurt round out the bowl.
- Measured peppers, onion, avocado, and yogurt preserve the stated keto nutrition.
- Keep pieces separate so they roast rather than steam.
Nutrition per serving
Calories: 378 kcal; protein: 37.5 g; total carbs: 13.0 g; fiber: 5.9 g; net carbs: 7.1 g
Per adult: base includes measured sauces, seeds and sides. Family nutrition adds one selected starch portion. US net carbs = total carbohydrate − fiber. Labels and food variation matter; no guarantee of ketosis.
- Vitamin C
- 104 mg · 116% DV
- Selenium
- 42 mcg · 76% DV
- Niacin (B3)
- 11 mg · 70% DV
- Vitamin B6
- 1.2 mg · 70% DV
- Cholesterol
- 161 mg · 54% DV
- Vitamin K
- 59 mcg · 49% DV
- Vitamin B12
- 1.1 mcg · 46% DV
- Riboflavin (B2)
- 0.5 mg · 41% DV
- Vitamin A
- 335 mcg RAE · 37% DV
- Folate
- 126 mcg DFE · 32% DV
- Phosphorus
- 400 mg · 32% DV
- Zinc
- 3.4 mg · 31% DV
- Vitamin E
- 4 mg · 27% DV
- Copper
- 0.2 mg · 27% DV
- Total fat
- 20 g · 26% DV
- Sodium
- 507 mg · 22% DV
- Thiamin (B1)
- 0.3 mg · 22% DV
- Choline
- 109 mg · 20% DV
- Potassium
- 945 mg · 20% DV
- Saturated fat
- 3.9 g · 19% DV
- Iron
- 3.1 mg · 17% DV
- Magnesium
- 73 mg · 17% DV
- Manganese
- 0.3 mg · 13% DV
- Calcium
- 66 mg · 5% DV
Listed allergens: milk. Check purchased labels and cross-contact.
First-cook checks
- Chili powder blends vary by brand and allergen label; inspect package.
- Check every packaged ingredient label for additional allergens; this data is not an allergy guarantee.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- USDA FoodData Central source data
https://fdc.nal.usda.gov/download-datasets/ - FoodSafety.gov safe minimum temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures - USDA poultry handling guidance
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/chicken-farm-table
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.