Whenever you go out to eat do you always order the same food at the same place you visit regularly? Why not try something new next time? My go to at Mexican restaurants was always beef and cheese enchiladas but recently I tried the fajitas. My brother and his wife would always get the fajitas and share a plate of them because you get so much food, they always looked so good. So, one day instead of my normal enchiladas I ordered the steak and shrimp fajitas instead. Phenomenal! I love it how fajitas come out sizzling hot on the grill pan.
My chicken fajitas are not served on a sizzling skillet but are made on a sheet pan. All the veggies and chicken are cooked at once which makes this recipe really easy to put together. The chicken and veggies are zero points because I didn’t use any oil at all. Grab your favorite low point tortillas and have a Mexican fiesta night.
How to make Sheet Pan Fajitas
Slice your onions and peppers into even thin slices.
Slice your chicken into the same sizes as your onions and pepper. This will help them get done all at once.
Place your onions, peppers, and chicken into a medium sized bowl and with 2 tsp of Fajita seasoning.. You can also opt to make your own fajita seasoning. Just look up a recipe on google for this. Toss the chicken and veggies together with the seasoning until well combined and place them on a sheet pan.
Turn your oven to 400 degrees and bake chicken and veggies for 25 minutes.
It is best to get all your other prepping done and when the chicken and veggies are cooking. This is when I like to make my Mexican rice, heat up a side of beans, and prep all the toppings I plan on serving with my fajitas.
Low Point Tortilla Options
Joseph pita bread 1 point
Mission street tacos 3 shells for 3 points
Extreme Wellness for 1 point
Tumeros Low Carb Wrap – 1 point
Toppings for Fajitas
The Mexican restaurants I like to go to usually have a side of shredded lettuce, cheese, sour cream, guacamole, and pico de gallo. You can sub greek yogurt for sour cream to keep it at zero and pico de gallo is also another great zero point option to add to your fajita toppings. If you don’t want to serve any toppings with this then that is fine as well.
What to serve with Sheet Pan Fajitas
I like to serve Mexican rice and some fat-free refried beans (zero points) just like they do at the Mexican restaurant. I do not have a full post for my Mexican rice recipe yet but I will include it with this one. My recipe uses Instant rice and takes a little more time to absorb all the water because of the tomato sauce that is added to the recipe.
1 tsp of olive oil
2 tsp of garlic
1 cup of Instant Rice
2 tablespoons of tomato sauce
1 cup of water
1 tsp of cumin
In a medium nonstick skillet add the olive oil to the pan at medium-high heat. Add the garlic and let that simmer for a bit. Do not overcook it and let it turn brown. This makes the garlic very bitter. Add the dry rice to the pot and stir the rice with the oil and garlic. Next, add in the tomato sauce, cumin, and water. Bring the rice to a boil for 1 to 2 minutes and then remove it from the heat and cover with a lid. Let the rice sit in the pan until all the water has evaporated. This takes a little bit longer than the box of rice says. Wait 5 minutes and if the water is still there add the lid back on to the pan and wait until the water is fully evaporated. Mine took about 5 to 8 minutes.
How to Make Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
- 2 to 3 small to medium sized chicken breasts – sliced thinly
- 1 green pepper, sliced
- 1 red bell pepper, sliced
- 1 onion – halved and cut in slices
- 2 tsps of fajita seasoning (I used Mrs. Dash)
- Cooking Spray
- Preheat oven to 400
- In a small bowl combine 2 tsps of fajita seasoning with onion, peppers, and chicken. Mix well to combine.
- Dump the chicken and veggies together on a large sheet pan. Spray with cooking spray.
- Spread out evenly.
- Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
Makes 4 servings
Freestyle SmartPoints 0
Cheese, rice, and tortillas are not 0.
- Serving Size: 1
- Calories: 198
- Sugar: 1
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 2
- Fiber: 0
- Protein: 36