Sheet-pan chicken fajitas

Keto main + family starch · 4 servings · US measures · 14 min active per original four-serving batch

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 newly designed recipes have not been cooked, tasted or stopwatch-tested. Nutrition is an ingredient estimate, not laboratory analysis. Sources support safety, labels or comparable methods; they do not validate this exact recipe.

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.

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

1. 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.

2. 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.

3. 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

378 kcal · 37 g protein · 13 g total carbohydrate · 6 g fiber · 7 g net carbohydrate

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

Sources support safety, labels or comparable methods. They do not validate this exact newly designed recipe.