These healthy one pan chicken fajitas are so amazingly delicious and healthy! These tasty fajitas are just as good as the ones at the restaurant, and they are also Keto, low carb, Paleo and Whole30. Here is how to make them.
Wash all the bell peppers. Cut the peppers into halves, and remove the top, seeds and membranes. On a cutting board cut each pepper half into strips lengthwise.Peel and wash the red onion. Cut the onion into halves lengthwise, and then cut each half across into semi circles.Wash both limes, and juice one lime.
Add peppers and onions to the sheet pan. Add half of the Fajita Seasoning Mix, 0.5 teaspoon of lime juice, 3 tablespoons of olive oil to the vegetables and toss everything together. Arrange the peppers and onions on a sheet pan in one layer.Preheat the oven to 400F. Put the sheet pan with peppers and onions in the oven and roast the vegetables for 15 minutes.
Dry the chicken breasts with paper towels, and cut them into smaller pieces. Depending on the size of the chicken breasts, cut them into halves or thirds. Make the chicken pieces of similar sizes, so that they cook for the same amount of time. To a mixing bowl add chicken breast pieces, the other half of the Fajita Seasoning Mix, 0.5 teaspoon of lime juice, 3 tablespoons of Olive Oil. Mix everything together.
Take the sheet pan with peppers and onions out of the oven. Turn peppers and onions. Arrange chicken around peppers and onions and return the sheet pan to the oven. Cook for 20-25 minutes, until meat thermometer reads at least 165F for each piece of chicken.
Wash cilantro. Cut the lime into wedges. Arrange lime wedges around chicken fajitas and sprinkle with parsley. To make shredded chicken fajitas, shred the chicken pieces after they cool. Return the shredded chicken to peppers and onions, and serve with cilantro and lime wedges, as above.Serve with Guacamole, Fresh Tomato Salsa Recipe and Shishito Peppers.